Preserved Mussels with Wakame Logs

Off the coasts of the Galician estuaries, in the open sea, float the bateas, wooden structures from which hang ropes to which the bateiros attach mussel hatchlings. After about five months, the splitting is carried out, that is, the ropes are hoisted and part of these bivalves are distributed in new ones so that the ones that were already there do not break under the weight. After about a year, the mollusks that are already of an adequate size are harvested.

The mussels arrive fresh at the canning facilities and undergo a cooking process. After that, the shells are removed and the pieces of meat are extracted and placed manually in the can. When enough pieces have been placed in the can, the wakame seaweed and the covering liquid are added, which, being natural, consists of a simple mixture of water and salt. Finally, it is sealed and sterilized.

You can add the contents of this preserve to a potato salad or any other type of potato salad. It also goes great on top of hummus, to finish off a toast of escalivada -you can add the cooking juices to the dressing of the escalivada, to enhance its sea flavor- or in a hot or cold ramen, putting the mussels always at the last moment. Or, why not, in a good tomato salad with olives to taste and a drizzle of extra virgin olive oil.

Its shelf life is 4 years from the date of manufacture, however, canning experts advise that, once the product is opened, it should be consumed within 24 hours. The ideal place for storage should be cool, dry and not exceeding 35oC, without the need for industrial refrigeration.