Mussels and chips is one of the typical dishes of the city and much of the country. Most mussels are imported from Holland, Zealand region. They cost almost twice Galician mussels and half are smaller. They consume about 70 million kilos a year. The Dutch mussel is smaller and tasteless, so go with a lot of sauces, so they know something. In Zeeland mussels produce a background, small, black and rootless, extracted with a trail, like clams or cockles. Along with Galicia and Italy, the Netherlands, without being a fishing power, is one of the major producers of mussels in Europe, most of northern Europe. Dutch Mussels monopolize 95% of the Belgian market, recipient of half of the total Dutch exports of this bivalve. Although in recent years the Galician mussel was first introduced, and successfully, in Brussels restaurants. The Galician mussel advantage is that their production is not seasonal, like the Dutch, is also larger and has more flavor. A kilo of mussels is the normal ration that restaurants usually serve in a casserole with a lid that is used to store the shells. THE SON dish mussels and chips.