Mussels in escabeche – 13/18 pieces

Here the hand is in charge. The mussels come from the bateas of the Galician rías, grown on ropes suspended in the water. They are cooked, cleaned by hand, fried in virgin olive oil, then sorted and laid one by one into the tin, piece by piece. Thirteen to eighteen pieces is one-bite scale — take it out cold and open it at the moment of serving.

Batea mussels, sunflower oil, wine vinegar, salt, spices and natural escabeche aroma. 120 ml tin, 111 g net, 69 g drained. For every tin sold, 0.15 € goes to the Fundación Ecomar. Contains molluscs. Gluten free; may contain traces of fish and crustaceans.

• Mussels from the bateas of the Galician rías, grown on suspended ropes
• Cooked, cleaned by hand, fried, then placed by hand into the tin
• 13/18 pieces · 111 g net · 69 g drained · 120 ml tin
• Fried in virgin olive oil · escabeche with wine vinegar and spices

Why we chose them: Luliña uses mussels from the bateas of the Galician rías, raised on hanging ropes. Cooked, cleaned by hand, fried in virgin olive oil and placed one by one in the tin, they come in an escabeche with wine vinegar: 13 to 18 pieces to serve well chilled as an aperitif.