Mediterranean mussels on Spanish spring menus

April sees the start of Spain’s Mediterranean mussel season (Mytilus galloprovincialis), mainly cultivated in coastal waters off the northwestern province of Galicia, as its Latin name suggests. Production of this variety in Spain is topped only by China.

Since building Galicia’s first mussel raft in 1946, the mollusk has become Spain’s cheapest and most common seafood.  The region supports a large fresh, pre-purification market and expanding processing and canning sectors. Nearly 65 perc…

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