The Mediterranean mussel chosen for this specific recipe with garlic and chili is from Galicia, where it is cultivated in the Rias Gallegas (river estuaries), permanently bathed by moving water, far preferable to alternative cultivation and harvesting methods more commonly found. This specific Galician method has resulted in the mussels receiving a DOP certification.
Mid-sized (16-20 pieces per tin) and paired with an olive-sunflower oil mixture, garlic and chili. The removal of the pre-cooked mussels out of their shells, as well as the laying into tins, is done entirely by hand. Rigorous quality control ensures that only undamaged, uniform mussels make it into the tins.