Seashore & Rivers

The best way to cook your foraged mussels.

Mussels (Mytilus edulis) are a common ingredient in Spanish cuisine. They are cooked in many different ways, either just boiled with a squeeze of lemon juice over them, or even better, added to stews or paella.
After spending a couple of weeks in Galicia (north-west corner of Spain) and trying a few of these plates made by locals, I found that my absolute favourite is as easy to make as it is delicious.

Foraging for seafood in Galicia is, however, forbidden by law, as there are professional “Marisqueiros” (seafood collectors), who need to have a license to catch and sell the fruits of their seas. Thankfully, the situation in the UK is different and makes it possible for seafood-lovers to make a trip to their nearest beach and try to find these little black-and-orange animals. The amount and size of mussels you find around the coasts of the British Isles are much smaller than in Galicia, so make sure you don’t take more than you need and let the small ones continue to live on the rocks.  It’s also really important to try and get advice from the locals before you go out foraging for mussels, as they may be kind enough to warn you of issues with water quality, local sewage outflow pipes (which you’d want to avoid for obvious reasons), and anything else you may need to be aware of, including any kind of local bylaws preventing the collecting of the mussels.