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 demand.
At Conservas Rias Baixas 1907, we select mussels from some of the best-located bateas and wait for the right moment to harvest them, at their best stage of maturity.
After washing and purification, the mussels are steamed open and the beards are carefully removed. 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, using top-quality paprika, red wine vinegar and 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, along with calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine and zinc.
