These top quality mussels are cultivated in the Galician estuaries in floating platforms called bateas.
From the Ria de Arousa, the largest mussel farm in the world, they are larger and meatier than most.
To prepare them to gourmet standards their hairs are cut with scissors to get a smoother mussel. They are boiled and then fried before being hand packed in a gentle, very fine, marinade made from fresh ingredients.
These mussels are large and meaty and the escabeche is very gentle, warm with a slight sharp finish.
The simplest way to serve these is to top a Sarriegui crisp with a mussel and down it in one or just with a piece of freshly baked sour dough.
From the book "Brindisa - The True Food of Spain": "To add a touch of freshness and colour, drain the mussels from their tin, keeping the marinade to one side. Finely chop 1 medium ripe tomato, 1/4 medium red pepper and the white of spring onion and mix into the marinade. Put the mussels back in the tin and spoon the marinade over the top."
A 1-star Great Taste Awards winner in 2024
These top quality mussels are cultivated in the Galician estuaries in floating platforms called bateas.
From the Ria de Arousa, the largest mussel farm in the world, they are larger and meatier than most.
To prepare them to gourmet standards their hairs are cut with scissors to get a smoother mussel. They are boiled and then fried before being hand packed in a gentle, very fine, marinade made from fresh ingredients.
These mussels are large and meaty and the escabeche is very gentle, warm with a slight sharp finish.
The simplest way to serve these is to top a Sarriegui crisp with a mussel and down it in one or just with a piece of freshly baked sour dough.
From the book "Brindisa - The True Food of Spain": "To add a touch of freshness and colour, drain the mussels from their tin, keeping the marinade to one side. Finely chop 1 medium ripe tomato, 1/4 medium red pepper and the white of spring onion and mix into the marinade. Put the mussels back in the tin and spoon the marinade over the top."
A 1-star Great Taste Awards winner in 2024
| Nutrition | Per 100g |
|---|---|
| Energy | 1226kJ / 296kcal |
| Fat | 25g |
| of which saturates | 4g |
| Carbohydrate | 3.2g |
| of which sugars | 0g |
| Protein | 14g |
| Salt | 1.4g |
3-4
30-45 mins
2 people
20 mins
25 people
0 mins
Serves 4
40 mins
2 people
25 mins
4–6 people
1 hour
4 people
40 mins
2-3
25 mins
4 people
10 mins
4 people
55 mins
4 as side dish
5 mins
2-4
0 minutes
2-3
10 mins
2-3 people
2 hours and 10 mins
4-5 people
1.5 to 2 hours
2 people
40 mins
serves 5
2-3 hours
Serves 6
3 hours 45 mins
2 people
20 - 30 mins
6-8 as a side
45 min
6-8 people as an aperitive
30 min
4 as a main
20 min
4-6 people as a starter
45-50 min
4-6 people as an aperitive
25/30 min
4-6 people as a main
35 min
4-6 people as a starter
45 min
2
30
2
30
6 people
0 (apart from the boiled eggs)
2 people
12 mins
4 people
1 hour
4 people
2 mins
2 people as tapas
2 mins
4 people (as tapas with other dishes)
15-30 mins
4 people
8 mins
4 people
25 minutes
4 people
0 min
4 people
40 mins
2 people
50 mins
Serves 4-6
15 minutes (croutons)
4 people
1 hour 40 mins
Serves 4
30 mins
Serves 4
30 mins
4-6
45 mins
Serves 4
45 minutes
Serves 2-4
30 mins
Serves 4
20 mins
Serves 6 as a main dish, or 8 as a side
1 hour
Serves 4-6
2h
