La Brujula Galician Mussels in Escabeche (110g Serves 1/2) Recommended

A very enjoyable starter for two or light main for one and Spanish seafood at it’s best!

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.

How To Enjoy Your Mussels In Escabeche

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.

From the book “Brindisa – The True Food of Spain”: “To add a touch of freshness and colour, drain the mussels from their tin, keeping the marinade to one side. Finely chop 1 medium ripe tomato, 1/4 medium red pepper and the white of spring onion and mix into the marinade. Put the mussels back in the tin and spoon the marinade over the top.”