Mussels are found on the tables of many gourmets around the world. Their delicate flavour and texture make them a highly prized seafood delicacy. However, one subject often puzzles us: why are mussels white? In this article, we take a look at the causes, prevention and solutions to help you understand this phenomenon.
Why mussels with white and orange flesh don't taste the same
There is a popular belief that mussels with white and orange flesh do not taste the same. However, this difference in colour does not really affect the flavour of the mussels.
As a great lover of animals and concerned for their welfare, I've often heard this belief. However, science tells us that colour is mainly due to genetic factors and weather conditions. White and orange flesh may come from the same species, but react differently to climate and habitat.
Here are the main considerations regarding the colour of mussels:
- The varieties of mussels such as Mytilus galloprovincialis in the Mediterranean are often whiter.
- Environmental conditions influence colouring without affecting taste.
- It's important to make sure the mussels are fresh, because the fresher they are, the tastier they are, whether white or orange.
Mussels are not good for cholesterol
Another common misconception concerns mussels and their supposed impact on cholesterol. Contrary to what some people think, mussels are not bad for cholesterol.
Mussels are actually an excellent health food. They are high in protein, low in fat and contain polyunsaturated fatty acids that are good for the heart.
Here are the main points to remember:
- Mussels are an important source of proteinscontributing to a balanced diet.
- They contain omega-3s, which are essential for reducing bad cholesterol (LDL) and increasing good cholesterol (HDL).
- Mussels are also rich in vitamins and minerals such as vitamin B12, selenium and zinc, which are beneficial for the immune system and general health.
So, for those concerned about their health and diet, mussels are a wise and tasty choice.
How to recognise different mussels
In France, we have an incredible variety of mussels, each with its own characteristics and flavours. So how do you recognise the different varieties of mussels and determine how fresh each one is?
One dayAt work, a customer asked me how to differentiate between mussels. This is what I explained to him:
Mussels can be categorised according to how they are grown:
- Bouchot mould Grown on wooden stakes, this mussel is often small and fleshy.
- Rope mould Grown on floating ropes, it is generally larger and has tender flesh.
- Mediterranean mussel Cultivated mainly in Mediterranean ponds such as Thau, this mussel is large and tasty.
What's more, measuring the freshness of a mussel is essential:
- The flesh should be opaque and white, a sign of freshness and quality.
- Mussels closed after cooking are not always bad. They can be safely opened with a knife.
Tasting mussels through the seasons
Mussels are available all year round, but their taste and availability vary according to the season. This variation is mainly due to climatic conditions and the quality of the water.
Bouchot mussels are generally available from late June to February, while Mediterranean mussels, such as those from Thau, are at their best from late June to November.
I recommend always checking labels and certifications to be sure of the quality of the moulds. A little tipIf you're an animal lover like me and you care about the environment, choose mussels with a PDO, such as those from the Bay of Mont Saint-Michel.
Here is a table to help you identify the best times to eat the different varieties of mussels:
| Type of mould | Availability period | Production Region |
|---|---|---|
| Bouchot mould | Late June to February | Atlantic coast, English Channel, Mont Saint-Michel |
| Rope mould | May to September | Atlantic |
| Mediterranean mussel | Late June to November | Thau Lagoon, Mediterranean |
Finally, always take care when preparing and cleaning your moulds. Most moulds sold today are already cleaned, requiring only a light rinse. Traditional moulds may still have the byssuswhich must be removed.
In short, understanding why mussels are white and how they vary with the seasons will enable you to enjoy this marine delicacy to the full, while ensuring responsible and informed consumption.
English 
French