In La Spezia they are called “muscle”, in Comacchio dialect they are known as “dente di vecchia” (old woman’s tooth). Whatever their name in Italian, everyone knows and loves them for their unmistakable taste. Before cooking mussels, they must be cleaned thoroughly and any impurities on the outside of the shell removed with a stiff brush. Cirdu mussels, on the other hand, are ready to cook because they are cleaned meticulously in our factory where their quality is retained.
 

TIP: there are so many ways to enjoy mussels: marinara, gratin, stuffed or grilled. And each time you are in for a mouth-watering surprise!

 

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