Used as a food for over 20,000 years, this bivalve mollusk is a favorite of Europeans. Mussels are cultivated on special farms to meet the high demand. Moules frites or mussels with French fries is one of the national dishes of Belgium. Dozens of mussels species range in color from dark blue to bright green to yellowish brown. They can be steamed, fried, baked or added to fish stews and soups. (Hughes Food History Archives)

Belgians consume so many that delivery trucks rush fresh supplies to restaurants and markets daily. (A. Verbiest & D. Storm Company, Brussels. Hughes Food History Archives)

Pot of steamed mussels made with a broth of celery, onions and wine. (Hughes Food History Archives)