mejillones

Mejillón (Mytilus spp.) is a bivalve mollusk belonging to the family Mytilidae, widely distributed in temperate and subtropical marine environments. The species most commonly harvested for human consumption are Mytilus galloprovincialis, Mytilus edulis and Mytilus chilensis. Adult specimens have elongated, asymmetrical shells that can reach up to 10 cm in length; the exterior is typically dark blue‑gray, while the interior is pearly white.

Ecologically, mejillones form dense aggregations known as beds, attaching themselves by strong byssal threads to rocks, pilings, and other hard substrates. These beds provide habitat for a variety of organisms and contribute to water filtration, removing suspended particles and phytoplankton. Seasonal reproductive cycles are synchronized with temperature and photoperiod, resulting in planktonic larvae that disperse before settling.

Commercially, mejillones are harvested by hand, by rake, or using dredging vessels, depending on regional practices and depth. Production is concentrated in countries such as Spain, Chile, France, and China. After capture, the mollusks are typically depurated in clean seawater to purge contaminants before being sold fresh, frozen, or processed into canned products. Culinary uses are diverse; they may be steamed, braised, served raw on the half‑shell, or incorporated into stews, paellas, and soups.

Health-wise, mejillones are a rich source of high‑quality protein, omega‑3 fatty acids, vitamins B12 and C, and minerals such as iron, zinc and selenium. Consumption is generally safe, although individuals with shellfish allergies or high purine sensitivities should avoid them. Sustainable management, including harvest quotas and aquaculture practices, aims to preserve natural beds and maintain ecological balance.