The Conwy mussel fishery has operated continuously since at least the 12th century — the beds in the estuary produce some of the best mussels in Wales, and they appear on menus across the town. The most direct way to eat them is at the quayside, where Conway Mussels operates a small takeaway stall selling mussels cooked in white wine with bread, and a few other straightforward seafood dishes.
The mussels are pulled from the beds by the same flat-bottomed boats you can see working the estuary, and they are about as fresh as it is possible to get without wading in yourself. It is outdoor eating — there is a small covered area, but mostly you stand by the water — and it is cheap. The season runs roughly from September to March; outside those months the beds are resting and the stall may be closed or serving imported shellfish.