When given a choice, most people choose black mussels since these are the kind they are most familiar with. It helps as black mussels are pretty affordable too! But have you ever wondered about the differences between green mussels vs black mussels? This article will examine a couple of key differences between these two kinds of mussels. Mussels are a kind of seafood; they are mollusks with a split shell similar to oysters, scallops, and clams.
They can live in both saltwater and freshwater, so mussels are pretty widely available. Mussels are a great source of lean proteins, as well as minerals, vitamins, and micronutrients. Best of all, they are a prime source of iron and contain very little fat or carbs. They are rich in vitamin B12 and encourage the production of red blood cells and keep nerve cells healthy. Are mussels healthy?
There are a couple of different types of mussels. You can find these different kinds based on where you live and the season of the year. These include:. Seafood newbies often get confused between mussels, clams, and oysters since they are all bivalve mollusks. Some people even get de-shelled mussels and shrimp mixed up! However, there are a couple of differences among them:.
The main difference between clam and mussel lies in where they can be found. Mussels can thrive in both saltwater and freshwater. However, clams can only live in freshwater. Unlike mussels, clams have organs including a heart and circulatory system and parts of a digestive system. Mussels have a smooth shell with elongated ends and an oblong shape.
However, oyster shells have a dull, rough exterior covered in barnacles. They are also oval-shaped. Oysters are also fleshier and bigger than mussels. Scallops burrow under the sand and have one convex shell and one flat shell.
There are a few major ways in which New Zealand mussels vs black mussels differ. Green or New Zealand mussels are harvested in New Zealand. They are very large, much bigger than blue or black mussels, and also have a meatier texture.
On average, they are about 6-inches in length, which also contributes to their price tag. These mussels are chewy and firm, yet tender when steamed or pan-fried. On the other hand, black mussels can be found and harvested in many different countries, so they are available everywhere. This makes them very affordable all year round. They are 2.
As there are many types of mussels, they also have slight differences in flavor and texture. The popular mussels you are likely to have in a seafood restaurant are blue mussels.
They are considered to have the best taste out of all types, but they come smaller. Fresh blue mussels should have tightly closed shells. When you crack the shell open, the mussel meat inside can be white to orange with a certain plumpness with soft feels. So, why are some mussels orange? The color of the meat does not show the quality of the freshwater mussels. White is a common color of mussels. However, female mussels can change to orange when they are ripe, still safe to eat.
When you cook them, their shells will pop open for you to enjoy the tasty mussel meat. The texture of mussels becomes chewy yet soft to the mouth. As soon as you take your first bite, the juice will pour out in your mouth with a rich, sweet, and intense ocean taste. Because of the amazing mussel taste, you can find a blue mussel in the expensive range. You can pair them well with pasta, rice, garlic clove, lemon juice, crusty bread or French bread, white wine, and garlic sauce dip.
Other mussels like black mussels and green-lipped mussels have a slightly different size and taste. So, how do they taste? When comparing green mussels vs black mussels , I find that they all have a larger size than blue mussels. The green mussels have a fresh and strong natural ocean flavor with an umami undertone with a less fishy and oily texture. While black mussels have a relatively larger size, it has a mild ocean with salty taste with a fishy aroma.
The green mussels also have a meatier texture than black mussels, making it a must-have experience when you visit New Zealand. As I have mentioned above, mussels are filter feeders, so they are likely to mix with chemicals, toxins, and waste products. Therefore, to be able to eat them, you need to know some freshwater mussels cooking tips below. When buying freshwater mussels, you should always look for those that are still fresh and alive.
Raw mussels should have a sea and salty aroma. If they have an off smell, it is best not to choose them. You can also look at their shells to test their livability. Normally, freshwater mussel shells are closed tightly. If some are open, you can tap at the shells of mussels to check if they are still alive.
If the mussel closes itself, then you can enjoy bringing it home. If it remains the same, then it is likely that the mussel is not fresh anymore. Cultivated mussels also cling to surfaces, but growers strategically attach them to different off-bottom gear.
There are several types of mussels found in different intriguing colors including blue, black, and green. Restaurant recommendations you trust. This type of Mussel keeps it shell open while alive, very different then the European, American or Asian species that always have tightly closed shells. The typical growing cycle is between 14 and 18 months, depending on conditions in the farm and other factors such as predation and weather.
This variety is much larger and meatier with a milder taste. Wild mussels live along intertidal zones, clinging to rocks or bottom surfaces with their byssal threads. Read on. Most of the mussels available these days are rope- or net-grown, so they're easy to find, sustainable, affordable, and simple to prepare. Grown abundantly in both Atlantic and Pacific waters, these are what you're most likely to see in your local market those from Prince Edward Island are the blue variety.
There is no taste difference between the male and female. They are exported to other parts of the world. The blue mussel Mytilus edulis , also known as the common mussel, is a medium-sized edible marine bivalve mollusc in the family Mytilidae, the mussels.
Blue mussels are subject to commercial use and intensive aquaculture. A species with a large range, empty shells are commonly found on beaches around the world. I love seafood, though my college life budget does not allow me to indulge in the cuisine under the sea as much as I would like to. They are chewable and a little tinier than green mussels. Moreover, green-lipped mussels extracted from the Pacific Rim are double the size of black mussels.
They have several minerals and vitamins in abundance. Recipes you want to make. And HUGE. Green mussels have vibrant colors usually subjected to tight regulation.
The "New Zealand Green Shelled Mussels" are very delicious if available fresh, but when we began developing them for export initially to Japan we had problems.
But, turned out, they were very green. So you are not exposed to any contamination while eating mussels. Eye-catching green-lipped mussels are farmed in New Zealand. Cook them the same day. Black mussels are slightly larger and are also very common on menus in Europe and the United States. Press together the shells of any that are open. On the other hand, if you are a fan of strong and firm flavors, then eating black mussels would be a go-to choice for you. Credit: Zach DeSart.
Want to get started? Unsubscribe at any time. Be it their mysterious life style and nature or their taste, seafood items are equally intriguing to all cooks worldwide. Since these mussels, especially green mussels and black mussels are closely related, there are several disagreements and confusions regarding the difference between green mussels and black mussels.
Frozen in stock all year. Also known as "smileys," they are open when alive but will close when pressed. Black mussels are the same as blue mussels except for the color, black mussels are darker than blue ones. Similarities Between Oysters, Mussels vs Clams. Green-lipped mussels are native to the waters of New Zealand and surrounding areas and the majority of this type of mussel is produced in New Zealand.
These New Zealand based green-lipped mussels are relatively larger and meatier than other types of mussels such as blue mussels and black mussels. To revisit this article, visit My Profile, then View saved stories. Mussels are a bivalve shellfish that measures from two to three inches in length.
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