Mussels in Escabeche 12-16 pcs - Spanish Mussels
cuca1 pcs
Composition
Composition unknown — our sources do not have it.
Big juicy mussels from Galicia 'en escabeche'. The mussels are first steamed, then lightly pickled in a marinade (using a recipe dating back to Roman times) of olive oil, wine vinegar and spices like peppercorns, paprika and bay leaves, which gently flavour the mussels. Serve as a tapa with crusty bread and a glass of white wine.
Nutrition per 100 g/ml
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