The application of sous vide technology was investigated to extend the shelf-life and give added value to the Mediterranean mussels cultivated in the North Adriatic Sea. Mussels exhibited marked seasonal variation in terms of nutritional and technological attitudes to processing. Sous vide packaging resulted able to extend the shelf-life of live mussels and the sous vide cook and chill ensured the microbiological quality and preserved the qualitative attributes of the mussels as assessed by chemical and sensory analysis
