La Brujula Galician Mussels in Escabeche, 110g, WineBy Winebuyers

La Brujula Galician mussels are cultivated in the Galician estuaries in floating platforms called bateas. From the Ria de Arousa, the largest mussel farm in the world, they 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 boiled and then fried before being hand packed in a gentle, very fine, marinade made from fresh ingredients. These mussels are large and meaty, and the escabeche is warm with a slight sharp finish. They can be served simply by topping a Sarriegui crisp with a mussel or with a piece of freshly baked sour dough.