For many Belgians and the Dutch, there is little that can compare to a steaming pot of mussels. A generous portion, some vegetables, a splash of white wine, a small bowl of sauce, and preferably a plate of golden fries on the side. Sometimes, that is all it takes.

But what if you live on or are on holiday on the Costa Blanca or Costa Cálida and suddenly crave mussels? Should you go looking for that familiar classic from Zeeland, or do the Spanish mussels from Galicia deserve at least as much attention?

Spoiler: that is open to debate. And preferably with a full pot on the table!

Zeeland mussels: a classic with a reputation

Ask a Dutch person about mussels, and chances are Zeeland will soon come up. Zeeland mussels are also high on the culinary wish list of quite a few Belgians.

That is not surprising. Mussel farming has a long tradition in Zeeland, with the Oosterschelde and Yerseke among the well-known names. Zeeland mussels are cultivated both on the seabed and on ropes. In bottom culture, after growing, the mussels are moved to special plots where they can dehydrate and shed sand.

For many enthusiasts, a very recognizable ritual goes with it: a large pot of mussels on the table, onion and celery in the cooking pot, a splash of white wine or beer, and of course fries or bread to complete the feast.

And then the best part begins: opening the shells, tasting the first mussel, and meanwhile discussing who made the best sauce.

Zeeland mussels are therefore not just an ingredient. For many people, they are also a piece of home.

Hola, Galicia! Meet the Spanish mussel

But Spain also has a strong mussel tradition. Galicia, in the green northwest of the country, is particularly known for its mussel farming.

There, mussels are cultivated on so-called bateas : floating platforms from which ropes hang in the water. The mussels grow on these ropes in the nutrient-rich waters of the Galician estuaries, the sheltered sea arms that are so typical of the region.

The Galician mussel, in Spanish mejillón de Galicia , even has a protected designation of origin. The official quality label guarantees that the mussels meet the conditions for origin, cultivation, and control.

Why are they so popular? The Galician mussel is known for its juicy meat and versatility in the kitchen. You can prepare it simply with some lemon or herbs, incorporate it into rice dishes, or serve it with a sauce. Mussels in escabeche, a preparation using vinegar and oil, among other ingredients, are also a well-known Spanish variant.

The result is a mussel with a character of its own and a firm place in Spanish gastronomy.

But which mussel is the tastiest?

And this is where it gets interesting. Because is the Galician mussel just as good as the Zeeland one?

The honest answer: that depends on what you like.

Zeeland mussels are often associated with the classic mussel meal as we know it in Belgium and the Netherlands. Galician mussels have their own farming tradition and are prepared and eaten in various ways in Spain.

The size, quantity of meat, and taste experience can also vary by species, farming method, season, and batch. Therefore, you cannot simply say that every Galician mussel is larger, or that every Zeeland mussel tastes fuller or better.

Ultimately, freshness, quality, preparation, and personal preference play a major role.

Are you attached to the classic combination of onion, celery, fries, and mussel sauce? Then the Zeeland style might remain your favorite. Do you love Spanish flavors and enjoy experimenting with garlic, olive oil, lemon, or a spicy sauce? Then you might discover a new favorite in Galician cuisine.

And why should you actually have to choose?

Eating mussels under the Spanish sun

There is something special about a plate of seafood on a terrace by the Mediterranean. Maybe it is the sun, maybe the view, or maybe everything just tastes better when you don't have to go straight back to your desk.

On the Costa Blanca and Costa Cálida, you will find a rich culinary culture featuring fish, shellfish, and other seafood. Mussels fit in perfectly with this, although the selection can vary from restaurant to restaurant and from season to season.

On a Spanish menu, look for mejillones . You can find them in various forms: steamed, with a simple sauce, incorporated into a rice dish, or as part of a seafood selection.

A little tip: feel free to ask how the mussels are prepared and where they come from. If you specifically want to taste Galician mussels, ask about their origin. Just because a dish is on a Spanish menu doesn't mean the mussels necessarily come from Galicia.

And for those who prefer to prepare them themselves, you can inquire at the fish shop or supermarket about which fresh mussels are available. Pay attention to the origin information on the packaging.

The mussel season: does it still exist?

Perhaps you once learned that you should only eat mussels in months with an 'r' in the name. So September, October, November, and December. But also January, February, March, and April!

That rule dates back to a time when storage and transport were much more limited. Nowadays, Zeeland mussels can generally be available from approximately July to April. The exact start of the season depends on, among other things, supply, quality, and conditions in the spring.

For Galician mussels, the same season does not automatically apply. Availability depends on production, conditions, and supply.

In other words: you don't have to blindly rely on the calendar. Inquire about the origin, quality, and availability of the moment.

And if you are in Spain, it is always a good idea to check which local seafood is at its best at that moment.

A small taste test for the true mussel lover

Do you want to settle the debate at home once and for all? Then organize your own mussel tasting.

Serve two preparations: a classic pot of mussels with onion, celery, and white wine, and a Spanish variation with, for example, garlic, olive oil, and parsley. Use mussels of known origin and compare them prepared in the same way.

Pay attention to the smell, the texture, the amount of meat, and of course the taste. And above all, do not forget that the sauce and the preparation method can strongly influence the final result.

It is quite possible that one mussel wins in one preparation and another in a different dish.

More importantly: make it a fun evening. A good glass of wine, some bread or fries on the side, and a healthy dose of discussion about which mussel is really the best.

And if you don't even hit it? Then you just organize a second round.

From mussels to the Mediterranean life

Perhaps that is the beauty of living or staying on the Costa Blanca or Costa Cálida. You don't have to give up your familiar flavors, but you gain a whole world of new products, dishes, and traditions.

You can still crave classic Belgian fries with mussels, while simultaneously enjoying Spanish rice dishes, fresh fish, and long lunches on a sunny terrace.

And for those who dream of a second home or a permanent move to Spain, it is often precisely those little things that make the difference. Not only the view from your home, but also the market around the corner, the restaurant you love to return to, and the flavors that gradually become part of your daily life.

At Global Spain, we love helping you discover the place on the Costa Blanca or Costa Cálida that suits your lifestyle. Whether you dream of an apartment close to cozy restaurants, a bungalow with a terrace, or a villa where you invite family and friends for a long meal: the Mediterranean life has its own flavor for everyone.

Our verdict? Give both mussels a chance!

Zeeland mussels or Galician mussels? For many Belgians and the Dutch, the former brings a familiar tradition to the table, while the latter introduces you to a delicious side of Spanish gastronomy.

You don't have to pick a winner. Taste them both, discover which preparation appeals to you most, and above all, enjoy the company at the table.

Because whether you are sitting by the North Sea or under the Spanish sun: a good pot of mussels brings people together.

And tell me: is there a better way to celebrate the Mediterranean lifestyle than with good food, good company, and all the time in the world?