Pickled mussels 4/6

We only use the pickled mussels fried in olive oil from Braulio Alfageme, Mytilus galloprovincialis,
In the waters of the Spanish estuaries, mussels cling to the ropes that hang from the pan.
Between the months of July and January, the mussel is in optimal conditions for processing.
In its preparation, they are washed, steam-opened and the beards are removed by hand, so as not to damage the food, and they are fried, placed one by one in the can and the marinade made with sherry vinegar, olive oil is added. and spices. Once the process is finished, they are left to rest for a minimum time of 15 days.
At the end of the day comes sterilization and rest. Now time will finish flavoring the mussels.

Average value per 100 gr. drained weight 115 grams.

• Energy value 712 kj / 170 kcal
• Fat 9.0 g.
  • of which saturates
• 1,8 g. Carbohydrates
  • 4,1 g. of which sugars 0 g.
• Proteins 20 g
• Salt 1.7 g.