Scardovari mussels (Cozza di Scardovari)

Scardovari mussels also called peoci in the Venetian dialect, are shellfish of the Mytilus galloprovincialis species, cultivated since the 1960s in the briny waters of Sacca degli Scardovari, the largest lagoon of the Po River Delta. Because of the low salinity found in estuarine bodies of brackish water where these mussels naturally grow, cozza di Scardovari is particularly low in sodium and, therefore, has a pleasant and delicate flavor. Rich in proteins and polyunsaturated fatty acids, Scardovari mussels make for a great addition to various fish soups and seafood salads but they are also often enjoyed on their own or cooked au gratin.