Mussels in pickled sauce 7/9

We only use Braulio Alfageme's pickled mussels fried in olive oil, "Mytilus galloprovincialis". In the waters of the Spanish estuaries, the mussels cling to the ropes that hang from the raft. 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.

Peso neto 118 grs. Drained weight 72 grs.

• 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.