From April 2 to April 30 it is possible to get to know one of the typical products of the region much better. Galician gastronomy: the mussel. A photographic exhibition with images of Xurxo Lobato goes through each of the stages of the history of the Galician Mexillón, from the sea to the plate. The photographs are together with a documentary video present in two rooms of the Galicia House in Madrid. The visual story invites you to discover the work of a very productive industry in the northwestern region of the peninsula.
This is the history of the Galician Mexillón
In total, some 50 images They are hanging in the Spanish capital and they review from the seed collection even how it is presented in the table. Those tasks of Galician workers who have inherited the family tradition. There, crouching in the rafts or mussels, in the waters that bathe the Galician coast, the extraction of the mollusk. With those strong ropes and that typical fisherman clothing, the laughs full of mussels they were captured by the photographer. Just like the marine interior where these exquisite mollusks are prostrated later in each elaboration.
Cub also reflects in his captures the treatment plants, markets or fish markets where they are sold to the public and also canning industry. The one that transports this product in the form of a can to any Spain and the world. Some images were taken from the air or from the very bottom of the estuaries. But there is also no shortage of the best presentations by chefs who are experts in preparing it within their recipes.
Thus, the history of the Galician Mexillón it appears perfectly represented with the natural and marine landscape typical of the Galician region. Always with the protagonists to spice up each photo as they go about their business. This work of Xurxo Lobato won the second award for the best international photography book in the world. It was in the gourmet Cookbook Award. According to the author himself, it is "a tribute to the men and women who fight every day to bring this product forward."
See in detail what a punt looks like
Next to the photographic exhibition, you can also see a model of a punt through a model located in one of the rooms. In this way, you can see in detail what this is like cultivation platform of the mollusk. An ideal complementary didactic object in this route that is proposed by the history of the Galician Mexillón. A very nutritious and tasty food that you can already know in Madrid, after having presented in Santiago, Vigo and A Coruña.
