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Jamaica · Kingston| Common Animals Fish Mushrooms Flora |
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Perna viridis |
July: Larvae settling. Mussel larvae settle and begin to transform into young mussels.
May contain pollutants. Popular in coastal Southeast Asian cuisine. Commonly used in dishes with coconut milk and spicy sauces.
Found in coastal waters of Indo-Pacific region. Inhabits hard substrates and mangrove roots. Active filter feeder affecting water quality.
Hand collection from coastal rocks and farms Commercial harvesting using nets and racks
Best harvesting time is spring and summer. Prefers warm water with temperature 20–30°C.
Average weight: 0.05 kg
Thoroughly rinse to remove sand and algae. Discard damaged and open shells. Widely farmed in China.
Meat: Boiling, stewing, frying, baking
Mussels in coconut sauce (Stewing)
Creamy flavor with coconut and spices
Creamy flavor with coconut and spices
1. Clean mussels and remove beards.
2. Stew in coconut milk with garlic and chili for 15 minutes.
3. Serve with rice or bread.
2. Stew in coconut milk with garlic and chili for 15 minutes.
3. Serve with rice or bread.
Fried mussels with garlic and chili (Frying)
Spicy and aromatic flavor
Spicy and aromatic flavor
1. Fry mussels with garlic and chili for 5 minutes.
2. Serve hot with lemon.
2. Serve hot with lemon.
Steamed mussels with ginger and soy sauce (Steaming)
Light and refreshing flavor
Light and refreshing flavor
1. Clean mussels.
2. Steam with ginger slices and soy sauce for 8 minutes.
3. Serve with greens.
2. Steam with ginger slices and soy sauce for 8 minutes.
3. Serve with greens.
Baked mussels with cheese and herbs (Baking)
Rich cheese and herb flavor
Rich cheese and herb flavor
1. Open and clean mussels.
2. Sprinkle with grated cheese and chopped herbs.
3. Bake for 10 minutes at 180°C (350°F).
2. Sprinkle with grated cheese and chopped herbs.
3. Bake for 10 minutes at 180°C (350°F).