If you’re local to Conwy, or just really into your seafood, you will probably have heard about the mussels from the Conwy Estuary and how great they are. But what is it that makes them so tasty and better than other mussels, and where can you get them?
Lots of restaurants Conwy and the surrounding area pride themselves on serving local produce – and it won’t be a surprise to spot the delicacy on the specials board. You can also head over to the town and pick some up to cook yourself.
Are mussels from Conwy different to supermarket mussels?
Mussels from Conwy are much bigger than the regular ones which you would find in a supermarket. This is due to them being grown naturally, in the perfect environment for them to thrive. They also have larger meat content and better taste for the same reason.
The mussels in the area are also farmed sustainably; they are never rope grown or dredged. Almost directly fresh from the estuary to your dinner plate!
Where can I buy mussels from Conwy?
You can find Conwy Mussels by visiting local fishmongers such as Mermaid Seafoods in Llandudno who stock Conwy Mussels whenever in season, or Menai Mussels year-round which are a sustainably farmed alternative.. Or, if you pop down to the harbour, you can visit the Conwy Mussels shop – the freshest you will find!
Alternatively, as previously mentioned, many of the restaurants in the area are more than likely to have the local mussels on the menu. Just ring up in advance to check to avoid disappointment.
Where do the mussels come from?
Conwy mussels come from deep down in the sea bed of the Conwy Estuary and are natural inhabitants. Clearwater flows down the Afon Conwy from Snowdonia and combines with the salty seawater to create the best environment for mussels to grow. This is why Conwy mussels are so large and tasty!
How can I cook Conwy mussels myself?
Mussels are an extremely versatile ingredient to deal with. They’ll taste great whatever you do; deep-fried, grilled, or boiled.
The most popular method of cooking them is to begin by steaming in white wine. This opens up the shells and gives you easy access to the tasty meat inside. Follow this by cooking the white wine into a sauce, and serving it over the mussels with some crusty bread. Follow the recipe here.
When are the mussels in season?
The mussels are best collected in the colder seasons, from around September to April. The summer months are when they are breeding – so it’s better they are left for a while.
