Finisterra Tinned Mussels

In Sagres, on the southwestern tip of continental Europe, Finisterra farms mussels in open water, suspended from ropes one or two nautical miles off the coast. Each mussel takes 18 to 24 months to grow, fed only by the phytoplankton in the currents, with no feed or antibiotics. The farm holds European Union organic certification and ASC certification for responsible aquaculture. Less than 24 hours pass from the sea to the tin: inside, only the meat and the broth. Three grades sold at Zé Latas.