These top quality mussels are cultivated in the Galician estuaries in floating platforms called bateas.
From the Ria de Arousa, the largest mussel farm in the world, they are larger and meatier than most.
To prepare them to gourmet standards their hairs are cut with scissors to get a smoother mussel. They are boiled and then fried before being hand packed in a gentle, very fine, marinade made from fresh ingredients.
These mussels are large and meaty and the escabeche is very gentle, warm with a slight sharp finish.
The simplest way to serve these is to top a Sarriegui crisp with a mussel and down it in one or just with a piece of freshly baked sour dough.
From the book "Brindisa - The True Food of Spain": "To add a touch of freshness and colour, drain the mussels from their tin, keeping the marinade to one side. Finely chop 1 medium ripe tomato, 1/4 medium red pepper and the white of spring onion and mix into the marinade. Put the mussels back in the tin and spoon the marinade over the top."