Fresh mussels

Fresh mussels are marine bivalve mollusks highly valued in gastronomy for their intense flavor and soft texture. They are characterized by an elongated and oval bluish-black shell that protects their fleshy and juicy meat, ideal for a wide variety of recipes such as soups, stews, rice dishes, and steamed plates.

The mussel is native to the temperate and cold coasts of Europe, America, and Asia, cultivated mainly in coastal areas where the water is clean and rich in nutrients. In Hispanic American cuisine, besides "mejillón," they may be known by regional names such as chorito (Chile, Argentina), mexilhón (Mexico, although less common), or simply molusco (mollusk).

Nutritional properties: Fresh mussels are an excellent source of high-quality protein, low in fat, and rich in minerals such as iron, zinc, iodine, and selenium. They also provide B vitamins, especially B12, and omega-3 fatty acids, which are beneficial for cardiovascular health and the nervous system.

Their oceanic flavor and versatility make them an essential ingredient for adding a touch of freshness and depth to preparations, from tapas to main courses.