Mussels (Dried)
Ingredient Name: Baby Mussels (dried)
Traditional Chinese Name: 青口幹 (qīng kǒu gàn)
What is this?
- A dried and processed type of salt of fresh water shellfish of the clam family with elongated shells
- The shells are often black, brown, beige in color and are found without the shells when they are used in soups
- The mussels used in these soups are smaller in size
- Dried and prepared mussels are more commonly used in Chinese soups than fresh mussels (which are not common at all)
- Dried mussels are also used in various Chinese dishes along with black moss
- They are often tougher in texture than their relative clams and to some are an acquired taste
How do I prepare it?
- Soak in water for 10-15 minutes and rinse before usage
Where can I buy this?
- You can buy dried mussels at supermarkets, wet marts or Chinese herbalists
- Canned, processed mussels can also be used for soups – which are available at supermarkets
What is the cost
- The prices vary depending on size, breed, availability and whether they are imported or organic
Any benefits?
- Mussels are an excellent source of B12, Selenium, Zinc, Iron and folate
- They are also an excellent source of protein
- Compared to meats, they have less fat
- They are also an excellent source of omega-3 fatty acids (which help reduce heart disease)
Any precautions?
- Be sure to buy from a reputable source
- Dried and processed mussels should have a salty, fragrant smell to them so be sure to take a good whiff before purchasing (this is more common to the bulk buys available in Asian markets)
Additional Information
- Dried mussels can be kept frozen for up to 6 months (and taken out when needed for soups)
- Dried mussels can also be kept in the fridge for up to 2 months in a sealed container
- Keep mussels in a dry environment
