Western European Shellfishes

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 bri... READ MORE

Percebes, which are known as goose barnacles in English, are unusual looking crustaceans that are usually attached to the surface of the rocks or floating items in the sea. They have a long rubbery stem (neck), which they use to ... READ MORE

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. ... READ MORE

Txangurro is a species of spider crab that is often used in Basque cuisine. Known as centollo, or its scientific name, Maja squinado, this crustacean is distinguished by a large and spiky carapace with long and thin legs... READ MORE

Huîtres Marennes Oléron are oysters from the Bassin de Marennes Oléron area in France, where shellfish farming is a principal activity. The oysters are matured and fattened on oyster beds after which they are sold fres... READ MORE

Coquille Saint-Jacques des Côtes-d'Armor are scallops of the pecten maximus species that are sold whole, either fresh or frozen in their shells. They come from the seabed in the Côtes-d'Armor region, famous for its fi... READ MORE

True Belon oysters are produced in the area around the French river Belon, and some say that they are some of the rarest oysters in the world. They have a flavor reminiscent of brine and an intense copper finish, and they are full of umam... READ MORE

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... READ MORE

Gambas de Palamós are a renowned and highly prized variety of prawns found in the Mediterranean Sea, specifically near Palamós, a town located on the Costa Brava in Catalonia, Spain. These prawns are famous for their exceptional qual... READ MORE

The gambero rosso di Mazara del Vallo is a highly esteemed red prawn species (Aristaeomorpha foliacea) renowned for its vibrant red hue, delicate sweetness, and tender texture; it is a prized ingredient in Italian and international culinary tradit... READ MORE

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 De... READ MORE