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Conservas de Cambados Mussels from Galicia in Escabeche (Pickled Sauce) $12.95

Mussels harvested from the Galician Rias are hand-selected one by one before being lightly fried in olive oil and a classic escabeche sauce.

 

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HOW TO USE

These tasty bivalves are great to round out your tapas spread. Pair them with classics like Patatas Bravas, Spanish Tortilla with Roasted Red Peppers and slices of Portuguese Cornbread (Broa) slathered in olive oil and butter. And a wedge of Manchego with some pickles wouldn’t hurt either. For a simple meal, serve on toast with a lightly dressed side salad or a poached egg. And if you can bear to cook with them (instead of gobbling them up right away), they make excellent additions to simple pastas. The mussels and their flavorful marinade, when added to the pan with the cheese, will incorporate into the sauce and impart their bold flavor throughout the dish.

Kitchen Notes

Tip: Warming your tinned fish before eating wakes up some of the flavors. Simply remove the outer packaging and open the can a small crack (to allow for building pressure to escape) and put them, tin and all, in a low oven to heat.

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