Javimar Marinated Mussels

Javimar marinated mussels bring you an exquisite gourmet experience straight from the pristine waters of Galicia in northern Spain. These mussels, harvested from the nutrient-rich Rías Gallegas estuaries, are renowned for their superior quality, excellent size, and delicate texture.

Once collected, each mussel is cleaned and lightly fried, then packed by hand in a traditional escabeche sauce. This signature Spanish marinade contains sunflower oil, wine vinegar, salt, and spices, creating a satisfying blend of savoury and tangy flavours typical of Galician tapas. The escabeche is made to a classic recipe, ensuring an appetising aroma and a distinctive golden hue that reflect the purity of the region.

Harvesting and Production for Gourmet Quality
Galician mussels live on bateas, floating rafts where the shellfish feed on the abundant nutrients of the Atlantic. This sustainable method supports organic growth without artificial interventions, giving each mussel a clean, natural taste and firm flesh. Only prime mussels are chosen for packing, maintaining the reputation of Rías Gallegas as a world leader in shellfish excellence. The careful manual selection and gentle handling preserve their shape and texture, meeting the standards expected by true gourmet connoisseurs.

A Healthy Choice for Your Table
Mussels are high in lean protein, essential minerals like iron and selenium, and omega-3 fatty acids that benefit heart health. Their escabeche preparation keeps the product low in saturated fat. Rich in vitamins, these mussels make a delicious option for those seeking natural, nutrient-dense foods with no artificial additives or preservatives.

How the Spanish Enjoy Marinated Mussels

Marinated mussels, known in Spain as mejillones en escabeche, are loved from coast to coast. Galicians serve them mainly as tapas, placing the mussels on a platter and sharing amongst friends. In bars, it is common to find them paired with pan crujiente (crispy bread) or patatas hervidas (boiled potatoes), sometimes enhanced by the addition of pimientos rojos asados (roasted red peppers) for extra colour and flavour.

Spanish families often use the escabeche liquid as a dressing for salads or as a lively drizzle over steamed vegetables. The rich sauce and plump, briny flesh are perfectly complemented by a chilled glass of Albariño wine. This casual, communal style of eating is part of Spain’s vibrant culinary culture, celebrating both the quality of the seafood and the pleasure of sharing food together.

Serving Suggestions

You can enjoy these mussels on their own, laid out as a tapas plate, or try them as a garnish atop freshly baked bread. They pair well with boiled potatoes, roasted peppers, or in gourmet salads. For a creative starter, try them with a squeeze of lemon and a dash of smoked paprika.

Producer & Sustainability

Javimar works closely with local shellfish farmers to ensure harvests are managed sustainably, preserving the marine ecosystem and the traditional bateas method. Their dedication to quality and authenticity makes these mussels stand out for discerning gourmet customers.