Cervia mussels

Cozze di Cervia | © Gruppo fotografico cervese

Cervia is famous for its mussels, harvested organically just off the coast. They are farmed three miles from the shore, in carefully selected waters which are checked every year, using the local traditional methods.

Every morning at dawn, between January and August, the mussel farmers set sail from the harbour to haul up the ropes on which the mussels are grown. They are then processed and packaged onboard so that they are incredibly fresh when landed.

At lunchtime, they return to the harbour to offload the sacks of mussels. If you are in this part of town in the middle of the day, you will see the shells shining in the sunshine, stacked up like great black walls. Whether raw or cooked, they give off an irresistible scent of the sea!

If you want to try this local delicacy yourself, you can buy the freshly landed mussels at the fish market, or visit one of the restaurants overlooking the harbour, where the chefs prepare them in a variety of ways, including au gratin, with pasta, or in a risotto.

But in our opinion the best way to fully appreciate Cervia mussels is alla marinara, a delicious recipe made with white wine, garlic, and parsley. These simple ingredients allow the flavour and texture of the mussels to stand out.

Enjoy with a glass of sparkling wine for a true explosion of flavour!