Pickled mussels 6/8

The braulio Alfageme fried pickled mussels in olive oil are only used, Mytilus galloprovincialis,
In the waters of the Spanish estuaries, the mussels cling to the ropes that hang from the trough.
Between the months of July and January the mussel is in optimal conditions for its elaboration.
In their elaboration they are washed, they are opened to the steam and the beards are removed by hand, so as not to damage the food, and they are fried, they are 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.
Sterilization and rest come at the end of the day. Now the time will end to flavor the mussels.

Average value per 100 gr. drained weight 115 grs.

• Energy value 712 kj / 170 kcal
• Fat 9.0 g.
  • of which saturated
• 1.8 g. Carbohydrates
  • 4.1 g. of which sugars 0 g.
• Proteins 20 g
• Salt 1.7 g.