Whenever the summer heat wave hits, there are always some children playing in the water by the river, either catching fish and shrimp, or searching for river mussels. I remember when I was a child, my friends and I used to catch those fat river mussels by the river, and when we brought them home, we didn't bring them to the table, but raised them for play, and even used them to feed the chickens. So, why do we never consider eating mussels because their meat is so delicious? Today, let's find out.
River mussels, mollusks that live in lakes, rivers and ponds, are half-buried in the sand and mud and feed on aquatic animal carcasses and organic detritus. River mussels can not only produce pearls, but also have thick flesh, rich in protein, fat, a variety of minerals and vitamins, and have the effect of nourishing yin and flattening the liver and brightening the eyes. However, despite its high nutritional value, it is not a regular guest at people's tables, and why?
First of all, the cooking of river mussels is indeed difficult. Due to the possibility of carrying leech larvae inside its flesh, the clean-up process is tedious and disgusting. If not handled properly, mussel meat tends to have a strong fishy smell and is hard to chew. Traditional cooking methods usually involve raising the mussel meat in clean water for a few days to spit out the mud, and then carefully removing its grayish-yellow gills and internal organs. Even so, there aren't many parts that can be eaten in the end, and once the cooking time is not mastered, such as stir-frying and blanching too much, the mussel meat becomes more difficult to eat.
Once, I tried to make mussel soup at home, which took more than half an hour to stir-fry in oil and then simmer in water. Although the soup was rich and tempting, when I tasted it with great anticipation, the mussel meat that I thought would be delicious was so gelatinous that I couldn't chew it at all, so I had to feed it to the family dog.
Secondly, the safety of edible river mussels is also an issue that cannot be ignored. River mussels live on the bottom of the water and feed on microorganisms and carrion, and are prone to accumulating harmful substances such as heavy metals and pesticides. Nowadays, due to the increasing environmental pollution, the chemical content in the water source is increasing, which directly affects the safety of the mussel. In addition, river mussels are also a natural host for parasites such as grasshoppers, further exacerbating concerns about their consumption.
However, although the market demand for mussels is not large, why is its number decreasing? First of all, environmental factors are the main reason. With the advancement of industrialization and urbanization, many rivers and lakes are heavily polluted, and the demand for clean water is high and the natural number of mussels is decreasing. Secondly, climate change has led to a decrease in water sources, and the living environment of river mussels has gradually deteriorated. Coupled with the problem of overexploitation, the mussels are not only used as food, but their shells can also extract nacre powder, which has certain medicinal properties, so overfishing has brought them to the brink of extinction.
In summary, mussels are not inedible, in fact, they have extremely high nutritional value and potential deliciousness. However, due to factors such as difficult cooking, many safety hazards, and environmental impacts, river mussels have gradually disappeared from people's sight. It is hoped that there will be more research and conservation measures on river mussels in the future, so that this precious resource can be rationally used and sustained. At the same time, we remind food lovers to pay attention to the safety and health of the source when choosing ingredients, and to protect the environment we live in while enjoying food.