Mussels have been commercialized in the Terres de l'Ebre since the middle of the 20th century. They stand out for the consistency and the exquisiteness of their meat, result of the biological wealth of the waters of the bays where they congregate, Fangar and Alfacs Bays. The Delta is an ideal space for the production of molluscs, since the combination of fresh water and salty gives more nutrients to the sea. Currently the production of mussels is about 1.5 million tons per year. They are consumed preferably steamed or `a la marinera´ (fishermen’s´ style), although they also play a prominent role in the rice dishes.
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