Bar 44, the esteemed Spanish tapas restaurant group founded by siblings Owen Morgan, Natalie Isaac, and Tom Morgan, has joined this year’s Marine Stewardship Council’s (MSC) Sustainable Seafood September campaign.
The month-long initiative is dedicated to raising awareness about the benefits of choosing sustainable seafood, and this year, there is a particular focus on bivalves like cockles and mussels.
This is because bivalves have numerous proven human and planetary health benefits – including a greenhouse gas footprint 30 times lower than beef and lower even than some arable crops, according to Dr David Willer, Research Fellow in Department of Zoology at University of Cambridge.
Mussels in particular are a superhero seafood; they are filter feeders, which sustain themselves on microscopic organic matter present in tidal waters, also capture and store CO2 from the atmosphere.
Based in South Wales and the West Country, there are three Bar 44 outlets in Penarth, Cardiff, and Clifton Village. Menus give equal billing to food and drink and use both the best local produce as well as showcasing outstanding produce from Spain.
As part of the MSC’s ‘Sustainable Seafood September’ campaign, Bar 44 have showcased their commitment to sustainable practices and environmentally conscious dining choices by sharing their exclusive recipe for a delicious, sustainable Spiced Mussel Escabeche.
“Joining MSC’s Sustainable Seafood September is an exciting opportunity for us to showcase the incredible flavours of Spain while supporting responsible fishing practices and more sustainable choices – something that has always been important to us,” explained Owen Morgan, co-founder at Bar 44.
“Our Mussel Escabeche uses a traditional Mediterranean technique that involves marinating fish, meat or vegetables in an acidic sauce, often vinegar, to which herbs and spices are added. We also love to use smoked paprika, which adds depth of flavour. The recipe makes a perfect snack or lunch with crusty bread for mopping up the addictive flavours of the sauce. You could also make this with equally sustainable cockles, or sardines, just to give you just a few ideas!”
To get the full recipe for Bar 44’s Pimentón-spiced mussel, tomato and fennel escabeche, click here.
Sustainable Seafood September is the MSC’s month-long celebration of sustainably caught seafood. More information about the campaign can be found here.