Seafood Traditions from Halkidiki and Pieria

Halkidiki and Pieria are renowned for their high-quality mussels, which have become a staple of Greece’s seafood tradition. Farming in this region dates back decades and thrives thanks to the clean, nutrient-rich waters of the Thermaic Gulf. The combination of a mild climate and ideal sea conditions creates the perfect environment for sustainable aquaculture, making these mussels highly valued both in Greece and abroad.

Mussels here are cultivated using the longline farming method, a system that allows them to grow naturally in open water while feeding on plankton and sea minerals. This technique, known as the Japanese longline system, involves a series of large plastic floats connected by two surface lines, anchored at either end. Hanging from these lines are vertical ropes where the mussels attach and develop. As Professor Andrew Jeffs explains, this setup allows the shellfish to grow undisturbed in nutrient-rich waters, absorbing the clean flavors of their marine environment.

Harvesting typically takes place between spring and early autumn, ensuring the mussels are collected at their freshest and most flavorful.

In local cuisine, these mussels are celebrated in a range of dishes—from mydopilafo (mussel pilaf) to mussel saganaki, simmered with tomato and feta, or served simply steamed or grilled with lemon. Their rich, briny taste reflects both their origin and the care taken in their cultivation.

Whether enjoyed at a seaside taverna or a village kitchen, mussels from Halkidiki and Pieria represent the best of traditional, sustainable Greek seafood.