Tisrya is known by a lot of other names, some call it mussels, shivlya, shimplya, shell fish. These come in hues of beige/brown or black and in small,medium or large sizes. The black ones are considered to be the best.The cleaning needs a little prep time but I have tried to keep it as simple as possible. Easiest way to open the shell is to wash in place them in warm water… chuck out the unopened ones, those are mostly empty ones with mud. Wash the remaining, and they are ready to be cooked. This ones our traditional recipe, passed on from grandmoms to mothers and to us. Its very basic and simple recipe, but the flavor and taste is unbeatable. They are supposed to be rich in zinc and calcium so very nutritious.