Preparation of the mussel
The mussel finds in the Rias Gallegas the best refuge to develop
its life, and later to give us, in multiple preparations, an exquisite
taste of the sea.
The most habitual form to consume is opening it them to the
steam in a casserole, after cleaning them, with a water bottom of
sea to be able to be, and leaves of laurel, retiring them as soon as
they open.
Its soft and substantial meat admits other less simple
preparations, like in salmigundi, skewer, in vinagreta, some sites
surround them by a fried of tomato, a little sharp, to put them in the
furnace.
Its protagonism in the house kitchen is little in comparison to the consumption in the premises of
restaurat, which calls the given attention the great facility of preparation, and its price, that allows to
taste mejillones in house until one gets tired to enjoy its excellent flavor.
Galician Mussel
Calamay
© MUSSELS A Taste Of The Sea S. L.