La Brujula | Galician Mussels in Escabeche | 110g | Serves 1-2

Simply outstanding and Spanish seafood at it’s best – we cannot over emphasize how good these taste!

These top quality mussels are cultivated in the Galician estuaries in floating platforms called bateas and are larger and meatier than most.

To prepare them to gourmet standards their hairs are cut with scissors to get a smoother mussel. They are then boiled and fried before being hand packed in a delicious Escabeche marinade made from fresh ingredients, which has a slight sharp finish.

The simplest way to serve these mussels is to top a Sarriegui crisp with a mussel and down it in one or just enjoy them with a piece of freshly baked sour dough or toast.