The fourth-generation fishing family of Antonio Pérez Lafuente has been farming mussels off the coast of Galicia, Spain for around half a century. Using wooden floating frames, they hang long ropes with mussels attached down into the sea. The mussels grow on their own, filtering and cleaning the seawater around them. Once they are harvested and brought to shore, they’re steamed, smoked, removed from the shell and tinned in olive oil to preserve the texture and flavor.
Crack open the tin and serve with crusty bread and some nuts, or toss with pasta for a true taste of the sea. Sustainable and delicious.