The mussel of the Adriatic sea
Mediterranean mussel is a lamellibranch mollusc that feeds by filtering plankton and suspended organic particles. The shells are externally black or black-purple, with thin radial and concentric circles of increase towards the pointed part. Internally, the valves has a mother-of-pearl part with a smooth surface.
The difference between the two genders is possible thanks to the observation of the colour of the meat, in fact, once they have reached full sexual maturity, the males are creamy yellow and the females are orange-red. Thanks to the byssus, an external fibrous filament, the animal can grip with the substrate. Mussels are mainly farmed in floating structures (Mussel farming).
Click here for the complete technical sheet
Italy: Cozza o Mitilo;
class A or B areas
Italy and Spain
Appearance: intact shells; free of dirt, epibionts and epiphytes; with adequate response to percussion. Inside the mantle cavity the meat is lucid with normal amounts of intravalvular liquid.
The mussels are bought principally from class A areas. In case of some goods from class B areas, they will be going through a purification treatment before the selling.
No other allergens contained.
(in 100g of edible part)
Protein 11,7 g
Carbohydrate 3,4 g
Total fat 2,7 g
(source: Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)
These animals must be alive when sold. No other allergens contained.
The medium life of these molluscs after the caught, in refrigeration condition, is 7 days.
Between +2° ÷ +6° C
CONDITIONS OF USE
These molluscs are to be consumed only after cooking.
This product is packaged in mesh bags (PE-HD material), suitable for food contact (see FCM technical sheet). The products are mainly packaged in bags of 1.5 kg and 3 kg.