In the Phlegraean area, the history of the mussels, now certified by the relaying facilities, started when the presence of fumaroles and hot thermal waters which re-emerged a little bit everywhere, well-known in Roman times, enlightened the brilliant mind of Sergio Orata, in the lake of Lucrino, he created the first system for oysters cultivation.

On the other hand, the effigy of the oysters was present in most of the Cumae coins. But the lakes were exploited in an intensive way. Then, after a long dark period, Ferdinand IV of Bourbon decided to relaunch the farms in the Fusaro: in a short time, they realised, however, tit was realised hat oysters and mussels were incompatible together. Therefore, the mussel farm was moved to Capo Miseno and the surrounding area: the local fishermen eat them raw with the soft part of the bread and a little freshly squeezed lemon juice squeezed. A classic. Recently, admittedly , in the Fusaro, a mussels production has been reorganised with good results. The growth process is carefully controlled in every step and it lasts from October, after the seeding, until May, when the mussels are ready to be sold and to end their journey in a very fragrant “impepata”, a fish soup, or combined with pasta.