FAQ

As indicated on our labels, the product must be consumed after cooking at 100°C for 2 minutes. This corresponds to the recommendations provided by the Ministry of Health and even if, as a certified company, the inspections we perform on the product are frequent and meticulous, we comply with the legislation in force.
We know that many enthusiasts love to eat mussels and other seafood raw, but we always recommend cooking them: our Nieddittas mussels also always taste great after cooking.

As indicated by law, mussels should never be immersed in water that has not been inspected: the water may not be pure and all inspections and safety guarantees on the product would be nullified.
For this reason, before cooking, the mussels must simply be trimmed, i.e. the byssus, the filament sticking out of the shell, must be removed. During cooking, the mussels open and release the liquid inside them that can be used for many recipes. Mussels that do not open during cooking should be thrown away and not eaten.

All Nieddittas clams undergo the manufacturing process of our excellent production chain in Sardinia. At the end of the production process, Nieddittas clams are characterised not only by their freshness, but also by the almost total absence of mud and broken shells.
However, we recommend rubbing the shellfish together under running water and taking handfuls of them and letting them fall to the bottom of a container from a height of 15-20 cm. This allows any empty shells (or any clams with sand) to open before they end up in the pan.

All Nieddittas mussels come from our excellent production chain in the Gulf of Oristano, in Sardinia. They are collected in our nurseries at sea, where they are bred or where they live and are harvested after being selected from other nurseries in Sardinia, the Mediterranean and the seas with the best quality and climate. The wording on the label that sometimes creates confusion among our consumers (for example: bred in Spain or bred in Greece) does not therefore mean that Nieddittas mussels come directly from Spain or Greece, but that, initially, the mussels were raised in those countries and that they were subsequently immersed in the waters of the Gulf of Oristano in order to acquire the flavour and taste of our sea.
But Nieddittas mussels are not only made of flavour. There's another aspect which we know you consumers care about deeply, and that is perhaps even more important in the case of mussels: food safety.
The re-immersion of mussels in the Sardinian sea represents the entry of the product into our excellent production chain. From the moment they enter our production chain, all the mussels are inspected and monitored according to Nieddittas quality procedures, to give the consumer a guarantee regarding the quality of the product from the health point of view.

Unlike what many people think, the size of the shellfish does not depend on the country in which the product is bred or on the farming system. Most Mediterranean mussels belong to a single species, Mytilus galloprovincialis, and like all mussels, they cannot be fed by humans because they live and grow only by filtering sea water. Mussels therefore grow in accordance with the rhythms of nature: in summer, they are generally larger because they have completed their growth, and in winter they are smaller, also due to less favourable weather conditions.