Mejillones en Escabeche - Mussels in vinegar and wine

Descripción

En escabeche is a traditional method of preserving foods that was frequently used before refrigeration. Castilla–La Mancha is known for its superb escabeches, of which this is just one good example.

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La Brújula is unanimously regarded as one of the world's finest names in preserved seafood. The mussels in this selection are soft in texture and

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Surrounded by the cool, clean waters of the Atlantic and the Old World spirit of Spain’s Iberian Peninsula, there is no better place than Galicia for Ramón Peña to have mastered his technique. He insists on being the first to the morning fish auctions, purchasing only the absolute best of each day’s catch. After cooking in fresh seawater, each offering is handpacked into tins one tasty morsel at a time.

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Tinned mussels from the waters of Galicia in northwest Spain. The escabeche sauce is a marinade of sunflower oil, vinegar, paprika, nutmeg, garlic, cinnamon, and salt. Learn more.

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Premium pickled mussels come from the famous Arosa estuary in Galicia. Once selected, each mussel is fried in olive oil and lovingly packed by hand, one by one. After which, they are covered with an all natural marinade containing ingredients such as natural paprika, black pepper, cloves and bay leaf. However, these mussels pack a bit more of a punch -- a small pepper is added to each marinade. Each tin comes with a customized and removable top.

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