Galician mussels, the best flavor in preserves

What makes Galician canned mussels different from the rest and why do we associate Galicia with the highest quality seafood? We will tell you more than enough reasons for this belief. The defenders of the Galician product will tell you that a mussel raised in Galician waters has a unique quality and an unmistakable flavor, that you won’t find anything like it.
And they are right, because once you try a pickled mussel from the Rías Baixas or the northern coast, there is no turning back.
But what factors really influence its quality and flavor and why its fame is so widespread?

The Galician Mussel, much more than a common mollusk.

The mussel is probably the most consumed and best known mollusk in our gastronomy.
To its easy preparation and rich flavor, we add the nutrients it contains rich in vitamins (C, A and B12), amino acids and minerals (phosphorus, zinc and manganese), iodine, omega 3 and is a source of protein, all nutrients recommended to maintain a healthy diet.
The species Mytilus galloprovincialis (Mediterranean Mussel) is the most abundant on our coasts, and its cultivation dates back to Roman times.
In addition, the Galician Mussel was the first seafood product to obtain the PDO quality seal.
And this is due both to its breeding and to the careful elaboration process.

Mussel breeding

Mussel cultivation is carried out in an artisanal way in rafts, platforms installed in the Galician estuaries and coasts, where the ropes of mussel seeds or young mussels are tied for fattening.
The rafts are bathed by the clean waters of the Atlantic, very rich in minerals, phytoplankton and organic matter, the main food of the mussels.
In Galicia, mussel farming began in the 1940s, and today it has become one of the largest producers of mussels in the world.

Mussel harvesting

The use of rafts allows mussels to be harvested throughout the year, and consists of extracting a rope only when the mussel has reached the desired size.
The average production of a pan is around 50 tons per year.

Debugging

Once harvested, the mussels are kept in purification tanks for 12/24 hours, subjecting them to a continuous flow of clean and disinfected seawater, which removes sand and any impurities they may contain.  

Size Classification

The mussels destined for gourmet or premium canning are opened manually, and before packaging, they are classified by size for canning, discarding those that break or do not meet the quality requirements of the canneries.