Sururu is a mollusk, which lives in fresh water, inside shells. They are abundant in the lower parts of the ponds, and we can find them in the mud. These animals live in fairly large colonies.
The sururu grows and develops according to the salinity content of the waters where they live. Therefore, it should not be too sweet, but it should not be too salty either. For this very reason the sururu proliferates in the lagoons, for finding exactly what they need to develop.
What is Sururu:
The sururu (Mytella charruana) is a bivalve mollusk (inserted between two shells) of the order Mytiloida, very well-known in Northeast of Brazil.
It is similar to the oyster and the best known typical dish made of this species is the ” sururu broth “, based on coconut milk and palm oil. It is a reference in the cuisines of Pernambuco, Alagoas, Bahia, Sergipe and Maranhao. In the Holy Spirit, it is a tradition to make the “moqueca do Sururu “, which can be made with the sururu of the stone (the largest, with pink coloring, that clings to the stones of the sea) or the mangrove, smaller and with molluscs dark. Both have the same characteristic flavor.
How to Use Sururu?
In addition to all the benefits of sururu , these molluscs are very popular in the gastronomic world, so it is not surprising that we find them in a dish that we ordered at a restaurant. There are a wide variety of flavors that are complimented by some sururus . However, consuming them alone is also a great option since they have an exquisite flavor that will make you feel at sea.
Properties and Benefits of Sururu:
The sururu is very popular and easy to acquire, in addition to having several advantages. Then we will leave the list of properties and benefits of sururu so that the next time you want to eat something delicious, seriously consider including them in your diet.
They contain a lot of Vitamin C , so its consumption brings benefits to bones, skin, cartilage and teeth.
They are a natural anti-inflammatory thanks to their contribution of Omega-3 .
They are high in protein, so they are of great help in repairing tissues.
The sodium that the mussels have can help control blood pressure.
Ideal for preventing anemia due to its high content of vitamins, zinc and phosphorus .
They have over 400 micrograms of potassium , which helps regulate the body cells and our muscles and nerves communicate.
The Zinc helps the immune system to strengthen, so that the contents of the trace element in sururus brings benefits to our system.
The GLM extract contained in sururu helps to prevent anxiety .
They increase the production of spermatozoa in men, so they are considered beneficial for fertility.
Consuming a cup of sururus means consuming the amount of Vitamin A recommended.
Thanks to the mucopolysaccharides contained in sururus , we can combat aging.
6 Cooking Tips Sururu:
Ask your friends or relatives where there is a good place to buy sururu . It is very important that you be sure of its origin.
Try not to choose sururus that are chipped, cracked or with damaged shells. Fresh sururus tend to be well enclosed.
Once the cleaning is done and as you prepare to cook them, you should put them in a container with water.
The sururus must be alive when cooked, otherwise it can cause food poisoning.
When you cook them, always discard those that do not open.
It is a mistake to wrap them in a plastic bag because they can suffocate. Keep them inside a bowl lightly covered with damp kitchen paper and place them on the bottom of the refrigerator, taking care that it is not too cold. This way, they can last up to five days, although it is always better to eat them on the day of purchase.
Do not add salt to the recipes, as the juice provided by the sururus will suffice.
How to Avoid Poisoning?
To avoid intoxication due to consumption of sururu , it is recommended to make a selection of them. Those who are alive must be boiled so that the bacteria causing damage are eliminated. On the other hand, it is best to avoid dead sururus because they deteriorate in a very short period of time.
An easy way to identify a dead sururu from a live mussel is to see if it can close. If it does not close, we will have a sururu dead.
Another important factor to know is that it is not a good idea to consume sururu are newly caught, since although they have been cooked, some poisons that remain in the sururu , take several days to disappear completely.
Now that you are aware of all the properties of this mollusk, what are you waiting for to enjoy its exquisite flavor? There is a wide range of gastronomy around the world, where you will find this peculiar ingredient, you just have to be careful and you will be ready to enjoy the burst of flavor that a dish with sururu can offer.
Recipes Using Sururu:
1 kg of sururu
2 Onions are medium chopped
1 bunch chopped coriander
1/2 green pepper chopped
2 tomatoes chopped
4 tablespoons of palm oil
1 cup of 250 ml coconut milk (or a small glass)
Salt to taste
Method of preparation:
WASH THE SURURUS VERY WELL, REMOVING ALL THE HELMETS OF HELMET THAT EVENTUALLY HAVE.
PLACE IN A CONTAINER COVERS WITH FILTERED WATER AND LEMON JUICE.
Put the oil palm oil in a pan and fry the Onion , then add the Pepper and Tomato .
Drain the sururus and add to the sautéed half of the coriander .
Cover the pan and cook for about 10 minutes. Add the coconut milk and stir slowly.
Let it cook a little more, add the rest of the Coriander and serve hot accompanied by white rice.
½ kg of sururu
1 Small chopped onion (minimum cubes)
3 tablespoons chopped cilantro
3 tablespoons chopped parsley
3 tablespoons of the white part of the rolled chives
1 split pepper in the middle
3 Tomatoes (diced, skinless and seeded)
Coriander leaves for garnish
green part of the chives rolled in the transverse and dipped in ice water to garnish
Method of preparation:
Sue the onion in the olive oil with a pinch of salt. Add the garlic and sue this too.
Add the coriander and parsley stems and add the chili pepper.
Add Tomato, skinless and seedless, cook until it starts to break.
Add the sururus , cover the pan and cook for 5 minutes.
Remove the meat. Reserve.
Add 1 cup water and bring to the boil. Pass what was left in the pan through the mixer.
Return with the meat of the sururu to the pan, let it heat in the broth.
In a cup place a ladle of broth and some sururus .
Finish with curly onions and coriander leaves .
Contraindications of Sururu:
Although this mollusk is abundant, it tastes delicious and contains many advantages to our health with its consumption, just like everything, if we ingest in excess, can become harmful.
The sururus feed by filtering the water, thus absorbing the nutrients and toxins they need to survive. This implies that they absorb a large amount of bacteria that can harm the health of the human being at the time of consuming them.