The relationship between Galicia and mussels dates back to the 8th century BC, when coastal communities collected shellfish during low tide. This practice is evidenced by “concheiros,” accumulations of shells found outside fortified villages (castros). Over time, in Roman Gallaecia, mussel consumption spread to towns and villages inland.

From the Galician estuaries, small barrels of mussels and oysters in “royal escabeche” were sent to the royal court to be enjoyed by the nobility during Lent. José Cornide Saavedra, a magistrate in Santiago de Compostela, praised mussels, stating, “Their meat, after oysters, is the best and has a very good taste.”

During this period, mussels were consumed stewed, in omelets, fried, in pastries, and with various seasonings. While no formal mussel farming existed, mussels were harvested from specific areas under family concessions. In the 19th century, the first cultivation experiments began. Naturalist Don Paz Graells noted in 1869 that in Carril (Ría de Arousa), oyster beds were repurposed for mussel farming, leading to effective cultivation on racks.

Efforts to establish stable mussel farming intensified, and in 1932, the first floating mussel farm was installed in the Ría de Vigo. Unfortunately, this pioneering effort did not continue. It wasn’t until the 1940s that Galician mussel farming saw significant development, thanks to the owner of “Viveros del Rial.” In 1945, he began experimenting with suspended mussel farming in the Ría de Arousa.

The initial raft design featured a single wooden float supporting a wooden framework from which ropes of mussels hung. The success of this prototype led to the installation of 10 rafts in Vilagarcía harbor the following year.

By 1949, farming began in the Ría de Vigo, and by 1954, it expanded to areas like Cambados, O Grove, Bueu, Redondela, and Pobra do Caramiñal. The Ría de Sada followed in 1955, and the Ría de Muros in 1956.

The favorable natural conditions and the skill of the first mussel farmers led to the rapid consolidation of mussel farming on rafts, becoming the main activity in Spanish aquaculture and an economic pillar for many families on the Galician coast.

During these years, farming structures and methods were innovated; wooden floats were covered in cement to enhance safety and extend their lifespan, metal cable ties were used for greater stability of the rafts, and some producers adopted old ship hulls as floats.

Esparter (hemp) ropes were replaced by nylon ropes, and materials such as steel and polyester were introduced to improve durability, safety, and farming performance.

The development of Galician mussel farming popularized mussel consumption in Spain, making this seafood a staple on many tables. Evidence of its cultural significance can be seen in the numerous festivals and pilgrimages dedicated to mussels, some of which have been celebrated for over 40 years.

Today, Galicia Mussel enjoys unique recognition for its quality through the Protected Designation of Origin (PDO), adding value to the product and protecting the sector’s sustainability.

This designation drives investments in processing and commercialization businesses (purification centers, canning facilities, cooking plants, pasteurized product makers) and auxiliary industries (shipyards, coastal construction) as well as the service sector (finance, legal consultancy). (ESTO ES TREMENDAMENTE FALSO!!!!!)