Tinned Mussels in Pickled Sauce from Galicia, Spain
La Brújula's mejillones en escabeche start with pristine Spanish mussels sustainably-harvested from Galician estuaries. The mussles are steam-shucked, cleaned, gently fried and then hand-packed in a flavor-boosting mixture of olive oil, vinegar, salt, bay leaf and smoky Spanish Pimentón de la Vera. The mussels are plump and sumptuous with a clean briny flavor and a delicate smoky tang from the pickled sauce.
Looking for more Spanish conservas? Try La Brújula's tinned razor clams or any of the tinned and jarred fish from famed Spanish producer Conservas Ortiz.
How to use
These mussels are exquisite straight out of the tin—all that is needed is some slices of bread, a few wedges of lemon and plenty of good Spanish white wine (may we suggest a nice, crisp Albariño?). For another simple tapa, serve these mussels and the pickled sauce over sliced boiled potatoes with a finishing sprinkle of fleur de sel.
Ingredients: Mussel, olive oil, sunflower oil, vinegar, spices and salt. Once opened, consume immediately.
About the producer
Based in Galicia, Spain, La Brújula (meaning “the compass” in Spanish) has been dedicated to creating the best Spanish tinned fish and seafood for over 20 years, from sustainable and responsible fishing practices to preserving traditional Spanish fish processing methods. Their state-of-the-art facility is located just a stone’s throw from the Galician estuaries—where most of their fish and seafood is caught and harvested—ensuring freshness and quality in their product. From small sardines caught at dawn to their razor clams harvested by free divers, La Brújula is committed to maintaining the environment and furthering the future of marine biodiversity.