Mytilus Galloprovincialis


  • Scientific name: Mytilus Galloprovincialis
  • Sales name: Cozze

The mussel is a bivalve mollusc with an elongated oval shell, generally black in colour, with white or orange colored meat. The common size is 5-8 cm, the valves are rounded, equal, almost triangular in shape and have thin concentric striations. The body of the mussel is soft, completely covered by the lobes of the mantle. Reproduction occurs at the end of winter and in autumn, when the waters reach 15°C. The valves close thanks to a narrow and elongated elastic ligament, brownish in color.

Technical details
Origin Italy and Spain
Fishing season from May to September
Fishing gear manual harvesting
Packaging 1, 5, 10 kg net
Commercial size 5 cm for caught mussels
Storage temperature between +2° and +6° C for live and viable product.
Microbiological and Biotoxicological Values

Chemical parameters provided for by Reg. (EC) 1881/06

Lead 1.5 mg/kg fresh weight
Cadmium 1 mg/kg fresh weight
Mercury 0.5 mg/kg fresh weight

Biotoxicological parameters required by Reg. (EC) 853/04

PSP (Paralytic Shellfish Poison) 800 µg/kg
ASP (Amnesic Shellfish Poison) 20 mg/kg of Domoic acid
Ac. Okadaico, dinophysis toxins and pectenotoxins 160 µg of Okadaic acid equivalents/kg
Yessotoxins 1 mg of Yessotoxins equivalents/kg
Azaspiracids 160 µg of Azaspiracid equivalents/kg

Microbiological parameters provided for by Reg. (EC) 2073/05:

E. coli n=5 c=1 m=230 MPN/100g M=700 MPN/100g
Salmonella absent in 25 g
Organoleptic Properties

Odour: characteristic marine
Appearance: regular
Colour: dark brown, purple, black
Meat: marine flavour

Nutritional Values (per 100 grams of product)*

Energy value: 84 kcal
Proteins: 11.7 g
Carbohydrates: 3.4 g
Fats: 2.7 g
*Data source INRAN (National Research Institute for Food and Nutrition)< /small>

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