Mussels

Mussels have been sold in the Terres de l'Ebre since the mid-20th century. They stand out for the firmness and delicious taste of their flesh, the result of the biological richness of the waters of the bays where they are farmed, the Fangar and the Alfacs. The Delta is an ideal place for producing shellfish, since the mixing of fresh and salt water gives the sea more nutrients.

Mussel production is currently around a million and a half tonnes a year. They are mainly eaten steamed, sautéed or a la marinera, although they also play a prominent role in rice dishes.