Mariscadora Mussels in Galician Sauce (Mejillones en Salsa Vieira) is a delightful seafood dish rooted in traditional Galician cuisine from Spain. This dish features plump, tender mussels cooked in a rich and flavorful sauce that reflects the culinary heritage of Galicia, a region known for its exquisite seafood dishes. Mussels in Galician Sauce is typically served as an appetizer or main dish. It can be enjoyed with crusty bread to soak up the delicious sauce or paired with a crisp white wine that complements the seafood.
Culinary Appeal
This dish is celebrated for its combination of tender mussels and a robust, flavorful sauce. It reflects the Galician tradition of highlighting fresh, high-quality ingredients while allowing the natural flavors to shine. The balance of spices and the richness of the sauce make it a comforting and satisfying dish.
- Product: Mussels in Galician Sauce (Majillones En Salsa Vieira)
- Origin: Galicia Spain (Hand Packed)
- Ingredients: Mussels (Molluscs), soy oil, wine vinegar, garlic, laurel and spices.
- Recommended use: As a tapa, in creamy sauce, in pasta, stir-fry, bouillabaisse
- Size: 110 gr (3.8 oz) Easy Open Can
The Mussels story:
Mussels are native to Spain and are cultivated in the region of Galicia. They naturally thrive there, thanks to upwelling from the Atlantic Ocean that brings in nutrients and phytoplankton, a natural food source. Spain is the largest producer of mussels in Europe, with over 200,000 tonnes produced per year. Mussel farming in Spain is divided between bottom culture and rope grown, with northern countries, especially the Netherlands, concentrating on the former, while Spain and Italy concentrate on the latter. Mussel farming Spanish style is a semiculture in which the first phase of the mussel's life cycle, i.e. larval development, is left entirely to nature.
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