"It might be that they're cheap. It might be that they're healthy. But, in all likelihood, it's because they are just delicious, says seafood chef Mitch Tonks. Whatever the reason, mussels are having a moment. Where once moules meant mariniere (the classic French dish with white wine and parsley), now you can find them skewered, popcorned, pickled, barbecued, and even breaded and served in a burger bun."
"Mussels are making waves not just along the coast of Britain but in restaurants and recipes across the land. And they are being greeted with growing excitement, too, because, unlike the majority of food that becomes a fad, creating spikes in demand that cannot help but damage a group of people or their environment, there are no downsides to going mad for mussels. They are a no-brainer, says Charles Banks, co-founder and director of The Food People, the global food trends agency."
"They grow quickly, and on their own; they don't need external feed or chemicals or anything. They just naturally feed from their environment, says Anthony Pender, the founder of London seafood restaurant Faber, speaking from Wales where he's visiting one of his mussel suppliers. Car y Mor is Wales's first regenerative seaweed and shellfish farm, whose goal is to support coastal communities and restore the health of the water and mussels play a vital role in both."
Mussels have surged in culinary popularity across Britain, appearing in diverse formats from classic moules mariniere to skewered, pickled, barbecued, and even burger-style preparations. They combine appealing taste with affordability and nutritional benefits. Mussels grow rapidly on ropes in the sea, requiring no external feed, chemicals, or significant inputs, which makes them a low-intensity form of vertical aquaculture. Regenerative farms, such as Wales's Car y Mor, integrate seaweed and shellfish to support coastal communities and improve water health. Industry voices describe mussels as economically sensible, ecologically beneficial, and free of major downsides associated with other food fads.
Read at www.theguardian.com
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