PRESENT IN menus all over Brazil, this mussel is more abundant in coastal Rio de Janeiro, São Paulo and Santa Catarina states, where it is also farmed. Mollusk protected by two shells, its lean flesh is high in proteins and vitamin B12. In Brazilian markets, it is sold with and without the shells, fresh or frozen (males are beige in color and females, orangey). They are simple to prepare: come off the shells easily and can withstand overcooking quite well. In Brazil, mussels are often served with a vinegary tomato and onion salsa, but they can also be added to soups, seafood stews and pasta recipes. Better when harvested in the months of March, June, October and December.