La Narval Galician Mussels in Spanish Escabeche Sauce

La Narval Galician Mussels in Spanish Escabeche Sauce. 12/16 pieces per tin. Mejillones Gallegos en Escabeche Size: 3.88oz (110 g).

Ingredients: mussels, sunflower oil, wine vinegar, garlic, bay leaves, spices, salt. Product of Spain Mussels from the Galician coast prepared in one of the most genuine sauce in Spain, escabeche, which is made with paprika, vinegar, oil, garlic and bay leaves. Trying process takes place with a meticulous temperature control in order for the mussel not to break due to its water content. We then add the sauce which has been also made in our kitchens.

Suggested recipe Octopus tentacles in a special marinera sauce made with spices and oil. Ideal for tapas. Suggested recipe: marinera octopus salad. Cut a tomato, half a red pepper and half a green pepper into small dices. Add the octopus marinera and mix well. Dress with vinegar. Decorate with some capers. Ingredients: octopus mariniére half a green pepper, half a red pepper, one tomato, vinegar and capers.