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Best Western European Mussels Types
Mejillón de Galicia are the fresh mussels (lat. Mytilus galloprovincialis), cultivated using rafts in the area of the Galician rías in the provinces of A Coruña and Pontevedra. These mussels have bright orange flesh and are very flavorful.
They are grown in the traditional way using rafts on which the mussels grow on the ropes that are suspended up to 12 meters deep below the surface. Once harvested, mejillón de Galicia are thoroughly inspected according to the strict set of rules and guidelines.
Moules de Bouchot de la Baie du Mont-Saint-Michel are fresh mussels of the Mytilus edulis species, farmed on the high wooden stakes placed in water in the Bay of Mont-Saint-Michel between the regions of Ille et Vilaine and Manche in France.
The mussels have hard, black shells and big, orange flesh on the inside. It is one of the gastronomic gems of the region, farmed since 1954, and today there is a fascinating 270 kilometers of mussel lines. The season in which they are harvested lasts from July until February.
Moules de Bouchot are mussels that are cultivated on stakes from larvae caught in their natural habitat, exclusively. When the species Mytilus edulis and Mytilus galloprovincialis are cultivated, they produce moules de Bouchout.
The mussels have dark brown to blue shells and are characterized by their two organs - a foot and a gland. Because the mussels are on stakes and exposed to the tides, they develop very strong muscles in order to keep their shells closed, which become sturdier and more resistant when harvested.
Another benefit of the stakes cultivation is that the mussels are free from grit and have a much cleaner flavor, sweeter than other mussels, with a melt-in-the-mouth quality.
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.
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