Mussels in sauce (16-20 pcs)

29.90 

GALICIAN RIAS

Hand-harvested in the estuaries known as the Rias Gallegas in northern Spain between October and March, the fresh clams are steamed, lightly fried and then marinated in an escabeche sauce made from olive oil, vinegar, salt, bay oil and pimenton. The mussels are plump and delicate in texture, and their juicy flavor is complemented by a rich, spicy and slightly smoked sauce.

CLASSIC TAPAS WITH MEJILLONES

Although mejillones are good enough to be eaten plain, we also enjoy them with Spanish chips, which absorb the mussel liquid and give them an extra flavor.

Producer

La Brujula


Category



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