Muscoli (or mitili) of Portovenere

Muscoli (or mitili)
of Portovenere

The “mitilli” or “muscoli” of Portovenere were appreciated even in ancient times; they are cultivated near the Diga (dam) Foreana, in the Canal of Portovenere and at the Fezzano.

There are various recipes to enhance the taste of this seafood: the “mitilli” or “muscoli” of Portovenere can be fried, stuffed, marinates, served with spaghetti or rice with saffron, gratinated in the oven or in a salad of courgettes

We recommend to match these dishes with wines such as the Vermentino and the Cinque Terre, served cold.