Spicy Atlantic mussels. The mussels are prepared by hand, lightly fried in olive oil to amp up their flavour and texture even further, and packed in a traditional Galician marinade enriched with spicy paprika.
Recipe tip: try them straight from the can with a toothpick. A quintessential Galician tapa accompanied with bread and the Galician white wine, Albariño.
About Carmelo: Carmelo is a luxe edit of Iberia’s finest tinned fish curated by Patrick Martinez, the founder of The Tinned Fish Market. It must come from marine ecosystems where sea life thrives. It must be fished seasonally, sustainably, and must be prepared by hand. This is the Carmelo manifesto.
More about the mussels:
•The mussels grow on ropes that hang from rafts - bateas - that float in the Galician Rías, and are hand-harvested by bateeiros, the raft workers that tend the bateas.
•The Galician or Atlantic mussels (Mytilus galloprovincialis) are considered the highest quality and flavour mussels that Spain has to offer.
