The mussels (Mytilidae), commonly known as mussels or mussels (in some parts of South America), are a family of bivalve molluscs of great economic and gastronomic interest. Like other bivalves, they are filter feeders that live attached to the substrate. They are mainly marine and live both in intertidal zones and submerged areas of the coasts around the world, although there are species that live in bodies of fresh and mixed or brackish water (that is, a mixture of fresh water with marine water).1 Limnoperna fortunei is a freshwater mussel with a high invasive capacity.

Some famous dishes with mussels are: spaghetti with mussels, mussels a la marinera, pissed off mussels, the tiberios of Zamora cuisine, etc. It is a mollusk so eaten all over the world and with such a fondness that there are specialized areas for mussel farming.

On their mouths they carry a movable structure in the shape of a fishing rod, which they wave like a flag simulating a small prey.1

Behind the head they have two small fins. The back is greenish brown, almost black; the belly is white and yellowish.

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