Description
The Galician mussel (Mytilus galloprovincialis) has become one of Spain’s most important cultivated shellfish species. People living in the ancient Galician hillfort settlements were already eating them in the 4th century BC, and today more than 3,000 traditional floating mussel platforms, or bateas, are needed to meet growing demand.
At Conservas Rias Baixas 1907, we select mussels from some of the best-located bateas and wait patiently for the right moment to harvest them, when they have reached their best stage of maturity.
After washing and purification, the mussels are steamed open and the beards are removed carefully so as not to damage the flesh. We then fry them in good-quality oil, select the right sizes and pack them by hand, one by one.
The other secret behind our mussels is our escabeche, made by hand from a recipe passed down through generations. We use top-quality paprika and red wine vinegar, organic extra virgin olive oil* and finish it with natural bay leaf.
Galician mussels are an excellent source of high-quality protein, with nutritional values comparable to those of lobster or hake, and are rich in vitamins A, B group, C, E and K, together with calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine and zinc.
Organic*: We use organic extra virgin olive oil to ensure that the olives have been grown with a strong commitment to environmental care. Email calidad@conservasriasbaixas.com with the batch number for a copy of the organic olive oil certificate used for your tin.
