I am reading a book which explains the health benefits Maoris of New Zealand get from eating raw New Zealand mussels. It is a book promoting the benefits of the oil extract brand named Lyprinol, anti-inflammatory properties for asthma and arthritis.
My raw food study analysis show that most people today are sick due to the lack of beneficial fats and oils. Bad science calling for lower cholesterol levels and substituting with artificial oils aka trans fatty acids in place of the natural fats humans should be eating. Raw beef, suet, lard, raw oysters, raw eggs, raw mussels… So you give people back these beneficial oils in the form of a supplement say Lyprinol and BOOM! People have their health back. Just like taking Cod Liver Oil a few decades ago.
So I decided to experiment today and bought just 1 kilo of fresh live raw green Philippine mussels aka “tahong”. My maid taught me how to pry open a raw mussel with a knife. Too much work and the meat stuck to both sides of the shell which made scooping it out as a chore. The easy way was to fire up the grill. Put the mussels on the grill. As the intense heat weakens or kills the mussel, it opens up. You watch it and at that precise moment, get your opened mussel. So much easier. Still raw.
I got organic coconut vinegar plus garlic in a dip and coconut vinegar plus ginger and onions in another dip. Great feast I had this evening. It was great. Red tide? Doesn’t scare me. January is still the cold season. By March or April I would be wary to eat mussels.
Next time I’ll try oysters.