When selecting them: the mussels are alive, they should be consumed as soon as possible and discard those with broken shells or whose meat is visible.

Cleaning: "It is not necessary to scrape them excessively so that they do not lose flavor", explains Galician cook Lucía Freitas, it is enough to pass them under cold water and remove the beards.

Cooking: To steam them, put them on the fire with a little water (the mussels will release their own water) and a bay leaf and cover while they open. Use a large casserole so that there is enough space for them to open, about 3 minutes. If any of them remain closed, they should be discarded.

Regarding salt: it is not advisable to add salt to the mussels, since the sea has already taken care of leaving them in its salt point. A few drops of lemon juice can be added to enhance their nuances without stealing the taste of the sea.

For the marinade: at Atrapallada, once the mussels have opened and before removing them from their shells, cool them in ice water to keep them firm.

For the sauces: to bind the white sauces, Sacha prepares a 'blond' type roux, with 25 g of butter and 25 g of flour, lightly browning the flour without browning it.

For flavoring: at Charnela, add a few sprigs of celery or parsley together with the shallot and sauté in the sauce that accompanies the mussels.

Written by: Alicia Hernández