Pickled Mussels from the Galician Rias

Buy Pickled Mussels from the Galician Rias

Delight your friends with our Pickled Mussels from the Galician Rias. A seafood appetizer featuring a marinade of vinegar broth, fried oil, garlic, sweet paprika, smoked paprika, clove, pepper, and bay leaf. These Galician pickled mussels are a delicious Spanish product you're sure to enjoy. Each can contains a total of 12 to 16 small pieces ready to serve.

Purchase these canned mussels from the Galician Rias and enjoy a traditional Spanish delicacy. Pickled mussels are one of our country’s most classic and popular appetizers. Savor the flavor wherever you are with Gastronomic Spain.

*Gastronomic Spain recommends storing pickled mussels from the Galician Rias in a cool, dry place. Once opened, refrigerate and consume within 24 hours.

What are Pickled Mussels from the Galician Rias?

A top-quality product for fans of this unique marinade. These Galician mussels are sourced directly from the Galician Rias. The large-sized pickled mussels from the Galician Rias make an ideal appetizer. Pair them with natural razor clams and a fresh Albariño wine to fully enjoy their charm.

Mussels, also known as choros, are bivalve mollusks highly valued in gastronomy. Scientifically known as Mytilidae, these filter feeders attach themselves to substrates and are easily identified by their black shell.

Our pickled mussels from the Galician Rias by Real Conservera Española come shelled, canned, and marinated in a delicious escabeche sauce. They’re an ideal choice to surprise any palate.

What does "in escabeche" mean?

Our pickled mussels from the Galician Rias are prepared in a pickled sauce. This style of seasoning is a preservation method using vinegar. The process involves a marinade technique with pre-cooking in a vinegar broth, fried oil, garlic, sweet paprika, smoked paprika, clove, pepper, and bay leaf.

Need a suggestion for that extra escabeche marinade? Just grab a piece of bread for the perfect pairing. These canned mussels are delicious and a perfect appetizer. The mussel escabeche is perfect for dipping bread until it’s all gone.

Ingredients of Mussels from the Galician Rias

Mussels from the Galician Rias, olive oil, vinegar (sulfites), garlic, sweet paprika, smoked paprika, clove, pepper, and bay leaf.

May contain traces of fish and crustaceans.

*Gastronomic Spain recommends storing pickled mussels from the Galician Rias in a cool, dry place. Once opened, refrigerate and consume within 24 hours.

Mussels from the Galician Rias

Galicia is the autonomous region in Spain with the most rias. In fact, it’s their defining geographic feature, with a total of 19 rias divided between the Rías Altas and Rías Baixas across the provinces of Lugo, A Coruña, and Pontevedra.

These Galician Rias are the source of bivalve mollusk farming, making Spain’s largest aquaculture production area and the second largest globally (with a total of 280,000 tons annually), after China.

The farming system used here is based on floating platforms called rafts, a traditional Galician design. The platforms are organized in groups called polygons and are monitored by regional authorities.

How Pickled Mussels from the Galician Rias are Sourced

They are produced through a completely natural process to optimize the use of mussels:

1. Harvesting the seed or "mexilla": this collection takes place from December to April, scraping them from rocks or using collector ropes.

2. Seeding: After collection, the seeds are taken to the rafts for seeding. From March to June, seeds are placed around a rope and attached securely until they naturally adhere through their byssus. Up to 15 kilograms of seeds can be placed per rope.

3. Thinning: After up to six months, the mussels can reach about 5.5 cm in size.

4. Harvesting and sorting: after about a year, the harvest takes place. Ropes are lifted from the water by cranes, then passed to de-bearding and sorting machines.

5. Distribution: to purification facilities or canneries.