The legendary mussels from the Galician Rías

Mussels from the Galician, fjord-like estuaries, the so-called Rías, are known all over the world. They are grown in the Rías Baixas using the “”batea”” technique. Read here if you want to know everything about this particular product that, in addition to being delicious, has numerous nutritional benefits for our human body.

What are Galician mussels Estuaries?

The Mediterranean mussel (Mytilus galloprovincialis) is the most abundant species on the Spanish coast, including the Galician estuaries. It is a bivalve that lives in large communities and prefers to inhabit rocky areas. Their flesh usually has an intense orange colour.

For more than 50 years, mussels have been farmed in the Galician estuaries, which have found an ideal habitat there, given that the waters of the Galician estuaries are among the most nutritious in the world belong, which is reflected in the high quality of the seafood obtained on the Galician coasts.

The benefits of mussels

Mussels are a food with a high Content of amino acids and minerals that are very beneficial to our health. These are their main health benefits:

    • They strengthen the immune system.
    • They improve skin health and strengthen bones.
    • They help maintain healthy eyesight.
    • They are high in vitamin C, which has great antioxidant power to fight free radicals and the cellular oxidation they cause.
    • During pregnancy, they support the growth and development of the fetal brain.

Mussels in pickled sauce, more than just a can

Mussels in marinade, the “” Escabeche”” sauce from the Galician estuaries deserve a special mention as they are one of the most popular preserves among seafood lovers. The best pickled mussels are made from large mussels caught in the Galician estuaries and marinated in a mild marinade of vegetable oil, white wine or apple cider vinegar, bay leaf and various spices.

Mussels in pickled sauce are excellent as an aperitif and are a real treat with vermouth, chips and manzanilla olives.

By missionbarandtapas

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