Gastronómic conferences in Bilbao
In an effort to publicize the virtues of the mussel, this time we disembarked on December 1, 2 and 3 at the “Mercado de la Ribera” in Bilbao, where through the chef Miguel Mosteiro free tastings were made together with him they were supporting the staff of the Bilbao School of Hospitality responsible for the gastronomic classroom of the market. Success of consumers who came to the showcookings to check first-hand the versatility of the mussel through different preparations. Appetizers, seconds, first courses…. The ability of the mussel to adapt to very different preparations is one of the main assets of the “black gold of the Galician estuaries”, in addition to its indisputable nutritional benefits, since it is a food with a low fat content and high protein .