Fish

Beard Off

Beard-off mussels have the fibrous byssus threads removed—ready for the pot without last-minute debearding. Still discard any that stay open when tapped before cooking. Steam in wine, cider, or coconut broth just until shells open. Do not overcook; closed shells after cooking should be discarded.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedFriedGrilledPan FriedPoachedRawSimmered

Traits

CartilageCrispable After BraiseDelicateVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 129

Amount per 100 g

Total Fat 4.89 g
Saturated Fat 1.04 g
Trans Fat 0 g
Monounsaturated Fat 1.89 g
Polyunsaturated Fat 1.97 g
Cholesterol 54.6 mg
Sodium 84.4 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19 g
Water 67.9 g

Detailed nutrients

Energy 129 kcal
Water 67.9 g
Protein 19 g
Fat 4.89 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 1.97 g
  - Omega-3 0.79 g
Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.48 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 10 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.2 µg
- Vitamin E 0.7 mg
- Vitamin K 0.6 µg
Minerals 448 mg
- Major Minerals 446 mg
  - Calcium 66 mg
  - Sodium 84.4 mg
  - Potassium 296 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 54.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.48 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 10 · vitamin-d: 1.2 · vitamin-e: 0.7 · vitamin-k: 0.6 ·

Minerals

Sodium: 84.41 · Potassium: 296 · Calcium: 66 · Iron: 1.5 ·

Beard Off of Mussel: composition reflects this culinary part relative to the whole ingredient.

History

1950

Processors and fishmongers offered debearded mussels for faster home cookery.

1980

Pre-cleaned beard-off mussels filled supermarket seafood counters.

2000

Food-service packs of beard-off mussels standardised moules-frites supply.