Mussels in pickled sauce

The mussels found in the Galician Estuaries (Mytilus galloprovincialis) are farmed on rafts or floating platforms from which ropes hang, submerged in the water, to which the mussels are attached. The largest mussel-farming region in the world is the Arousa Estuary.

“Frinsa mussels come exclusively from Galicia. They are selected from the rafts at the estuary entrances, where the best nutrients are located. After being classified and cleaned, they are dehydrated and fried in Olive Oil, which prevents the sauce from spoiling, guarantees their texture and gives them a special bouquet. The canning and packing operations are done by hand, adding a mild, characteristic brine made in accordance with traditional recipes, to enhance the flavour of the mussels.”