The Asian green mussel also known as Kadukka/Kallumekkaya in Malayalam, Aazhi/matti, Chippi/Kallikai in Tamil is an economically important mussel, a bivalve belonging to the family Mytilidae.
HEALTH BENEFITSGreen mussel is packed with many benefits, it is best known for its curative ability on arthritis and also beneficial for bone and muscle. It minerals and vitamins increase the immune system and reduce the oxidation and increase the overall health of the body. The omega 3 fatty oils in the mussel promote proper blood flow and reduce the cholesterol level in the blood and protect from cardiac diseases.
NUTRACEUTICALS PRESENTMussels offer several health benefits. They are high in B12 vitamins and provide a readily absorbed source of many other B & C vitamins, amino acids, and vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc. They have more Omega 3 fatty acids than any other shellfish and far more than any other popular meat choice today. As an extra-lean meat, mussels are also low in sodium, fat and cholesterol and high in protein.
CULINARY METHODIn Kerala, Kallumekkaya has an important role cooking, especially in Malabar cuisine, where kallumekkaya is used to prepare many dishes. Kallumekkaya/kadukka varattiyathu, Kallumekkaya ularthiyathu, Kallumekkaya biriyani, Kallumekkaya nirachathu, kallumekkaya achar etc. are famous Malabar dishes using kallumekkaya.
ALLERGIC REACTIONSsmall percentage of people shows allergy while consuming mussel. Such people should avoid eating mussel.