Very popular between the Mediterranean and the Atlantic, with a unique cultivation and processing method and traditional harvesting methods which have earned them great success, Moroccan mussels are particularly rich in amino acids and iron.
Mytilida, more commonly known as mussels, is an order of bivalve molluscs. The mussel has a black and smooth shell. Thanks to its two powerful muscles, it opens to let water in and closes to protect itself from predators. 
Rich in omega-3, phosphorus and trace elements, the mussel is a good source for protein and vitamin B. Low in calories, the musslel has a soft, orange body protected by a calcareous shell composed of two parts.
There are several varieties of mussels that can be both wild and farmed. 
While the wild mussel is still harvested in various parts of the world, the cultivated mussel is gaining more popularity since it is generally larger and more fleshy, and its flesh contains less sand and fine gravel. The main cultivated species are the Atlantic blue mussel, (M. edulis), the Mediterranean blue mussel (M. galloprovincialis), the Pacific blue mussel (M. trossulus) and the Asian green mussel (Perna viridis).