Blue mussels

Blue mussels are a type of bivalve mollusk very popular in seafood cuisine for their intense flavor and versatility in dish preparation. They are characterized by their dark blue or black shell and their fleshy, juicy meat with a saline flavor reminiscent of the sea.

These mussels are native to the coasts of the North Atlantic and the North Sea, with a wide presence in European countries such as Spain, France, and the United Kingdom, although they are also found in the waters of Latin America. They are mainly cultivated on rafts or marine platforms, which allows for sustainable and high-quality harvesting.

Regarding their nutritional properties, blue mussels are an excellent source of lean protein, low in saturated fat, and rich in minerals such as iron, zinc, and iodine. Furthermore, they provide B vitamins (especially B12) and omega-3 fatty acids, which are beneficial for cardiovascular health and the nervous system.

In the Hispanic American culinary context, blue mussels are also known as choritos (in countries like Chile and Argentina) or simply mussels, without major regional distinctions. They can be prepared in various ways, including steamed, in sauces, in paellas, ceviches, or as part of stews and seafood soups.