Fried Estuary Mussels in Spicy Marinate

Experience the captivating flavour of Mejillones de las Rías Gallegas, crafted for true seafood enthusiasts in Ireland. Carefully selected from the famed Galician Estuaries, they are delicately fried, then bathed in an aromatic escabeche picante (spicy marinade), resulting in a product cherished across Spain for both its depth of flavour and gourmet credentials. Each mussel is tender and plump, absorbing the complex marinade, which combines Spanish paprika, vinegar, olive oil and a dash of chilli, to create an extraordinary culinary experience.

Gourmet Production and Harvesting

The estuaries of Galicia provide a unique environment, rich in minerals, thanks to the continual mixing of fresh and saltwater. Mussels are hand-harvested from floating rafts, a sustainable and traditional method that ensures minimal environmental impact and supports the renewal of local marine life. After harvesting, only the healthiest, fullest mussels are chosen for frying, a technique that preserves their natural goodness while enhancing texture and flavour.

The spicy escabeche is made from premium ingredients, imparting a distinctive zest without overpowering the natural taste of the mussels. Gourmet producers focus on small-batch production, ensuring quality control at every step, which you can taste in each tin.

Healthy Option

Mejillones from the Rías Gallegas are rich in protein, Omega-3 fatty acids and essential minerals such as iron and selenium. Fried in high-quality olive oil and preserved in a light marinade, they offer a nutritious and heart-friendly choice for those looking to enjoy seafood with genuine gourmet appeal. Their low fat content compared to other preserved shellfish options makes them ideal as a regular addition to a healthy Mediterranean-inspired diet.

How the Spanish Enjoy Mejillones de las Rías Gallegas

Across Spain, mejillones en escabeche picante are considered a delicacy served in homes and gourmet tapas bars. Locals enjoy them straight from the tin, chilled, accompanied by a glass of crisp Albariño, a white wine from the same region. In Galicia, it is common to savour these mussels with slices of rustic bread to soak up the spicy marinade, sometimes adding a few pickled peppers or a sprinkle of chopped parsley for extra colour and freshness. As part of a tapas spread, they pair well with cured meats, cheeses and olives, bringing the spirit of Spanish social dining to any occasion.

The producer is committed to sustainable aquaculture, actively participating in local clean water initiatives and ensuring the mussels are farmed with respect for the delicate estuarine ecosystem. By choosing these mussels, gourmet lovers support environmentally conscious practices and traditional craftsmanship.

Easy Tapa: Spanish Mussel Crostini

Toast slices of fresh baguette. Spoon the fried estuary mussels, with their marinade, onto the bread. Add a crack of black pepper and garnish with fresh parsley. Serve as a sophisticated appetiser with a wedge of lemon and enjoy with chilled white wine.