From shore to plate: A comprehensive guide to mussels

Mussels are not only a delight for seafood lovers, but also a wonder of nature with their diverse properties.

These small but powerful shellfish have an impressive ability to filter water – a single mussel can purify up to 75 litres per day, which is crucial for maintaining ecological balance.

Mussels find ideal living conditions especially in coastal regions, although their taste can vary depending on the environment – ​​mussels from rocky areas taste more intense, while those from sandy areas are milder.

With over 17,000 species worldwide, mussels offer an amazing diversity in size, color and flavor, especially Mytilus galloprovincialis, native to Galicia, known for its sweetness and meatiness.

Their farming methods are considered particularly environmentally friendly and make mussels a sustainable choice among seafood. They also have the fascinating ability to change their gender over the course of their lives, which increases their reproductive efficiency.

In the kitchen, mussels are a great choice as a protein-rich and nutrient-dense food, rich in vitamin B12 and iron. Their culinary versatility allows them to be prepared in a variety of ways - whether steamed, baked, grilled or in soups and stews.

In addition, mussels can even form pearls, similar to oysters, making them a treasure of the sea.

Mussel farming in Galicia, especially in the bateas*, plays an important economic role and is an essential part of local culture, celebrated through numerous festivals and culinary traditions.

The outstanding quality and unique taste of Galician mussels have secured them a permanent place in international gourmet cuisine and underline the region's deep connection with the sea.

* Bateas are platforms or structures used to grow mussels in the coastal waters of Galicia, a region in northwestern Spain.

These mussel cultures play an important role in the local economy and seafood supply.

The bateas are typically made of wood or metal and float on the water.

Ropes are attached to them so that the mussels can hang and grow. This traditional cultivation system allows for the sustainable use of marine resources and is characteristic of the coastal landscape of Galicia.