Greenshell Mussels

We have an interesting opportunity for our readers to win a can of frozen greenshell mussels from New Zealand. The contest is being run by Ora King , purveyors of fine seafood products since 1881, including the much lauded Greenshell Mussels .We will be giving away one can of Ora King Frozen Greenshell Mussles, in addition to some tasty recipes developed by celebrity chef Luke Mangan .Ora King has been producing high quality seafood products since 1881, when they supplied fresh fish to hotels and ships docking in Sydney Harbour. Since then, they have kept up their reputation as purveyors of fine seafood products. One of their specialties are Greenshell mussels which are produced in the Marlborough Sounds on the South Island. Greenshell mussels are best known for their large size, vibrant green shells and sweet flavour.Ora King also offers a diverse range of other products including Snapper, Barramundi, Salmon, Prawns and more. They all come from sustainable sources to ensure that seafood lovers may enjoy these delicious products without damaging the environment. "We only want the freshest catch" Ora King says.

Shellfish New Zealand and Heart Health: Shellfish is a nutrient-rich food that is packed with nutrition, making it an excellent choice for heart health. Iodine plays an important role in regulating the thyroid gland, which produces hormones that aid in creating energy throughout the body. Without enough iodine, your metabolism will slow down and you may feel fatigued. Additionally, shellfish contains low levels of saturated fat and cholesterol; these fats—and their subsequent impact on our hearts—are discussed later in this article.In contrast to other proteins, shellfish can be considered a source of "discretionary calories" because they are low in saturated fat and have no cholesterol. The AHA also recommends that we choose seafood at least twice per week to increase our intake of heart-healthy omega-3 fatty acids.Shellfish is generally considered heart healthy because it is low in saturated fat and has no cholesterol.

Green Mussels New Zealand

Help Fight Anemia Anemia is a condition wherein your blood lacks enough healthy red blood cells due to low levels of iron . Iron helps carry oxygen to all parts of the body and since mussels contain a good amount of iron, consuming them regularly helps boost hemoglobin production and fight against anemia. 4. Improve Bone Health Mussel shells are made up mostly of calcium carbonate , which is a rich source of calcium Green Mussels New Zealand that can help prevent bone loss and osteoporosis. Mussels are also a good source of vitamin D , which helps empower the body's absorption of calcium.Additionally, it boosts your metabolism to aid you in losing weight. It prevents high cholesterol levels from developing too, since it breaks down LDL or "bad" cholesterols and triggers adequate HDL or "good" cholesterol production within the liver. In fact, mussels contain more zinc than red meat .

Ingredients: New Zealand Mussels Steamed Rice Parsley Garlic Crusty Bread Olive Oil Butter Salt Pepper 1/2 cup white wine or dry vermouth 2 tablespoons olive oil 4 tablespoons butter Handful of parsley leaves, chopped 1 clove garlic, minced Sea salt Freshly ground black pepper Lemon wedges Method: Assemble all your ingredients. Put a large pan over medium heat with about an inch of water.Add the mussels to the pan and cover. Cook for about 5 minutes until they're all open, stirring occasionally. Remove the mussels from their shells and set aside in a bowl. Discard any unopened shells. Now it's time to make some rice! Put the water on to boil while you peel and chop your garlic, parsley, and lemon wedges. It should start boiling shortly so put some salt in the water and add the rice.Reduce heat to medium low, cover, and cook for 15-20 minutes or until done. Place 2 tablespoons of olive oil into a skillet over low heat while you scrape off all that tasty brown gunk (that's called flavor). Add chopped garlic and sauté for no more than 1 minute (you don't want brown garlic!).

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Pub: 07 Feb 2022 19:14 UTC
Edit: 07 Feb 2022 19:14 UTC
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