Canned Mussels in Pickled Sauce

In these large marine plantations that are the Galician rafts, mussels of the highest quality are cultivated. When the ropes hanging from the wood are well loaded with pieces of the right size, these mollusks are harvested. Specifically those that fill this can come from the Arosa estuary, one of the historical and most recognized areas of collection of this animal.

Each previously cooked mussel is pre-fried in olive oil, which dehydrates it and gives it more consistency and hardness, qualities that make it easier for the expert hands of the workers who handle them. After that, the flats are manually removed, selected according to their size and packed. Finally, they are bathed in a handmade marinade, which is composed of smoked and spicy paprika from La Vera, fried garlic, black pepper, red wine vinegar, olive oil, cloves and bay leaf.

To give the shellfish a smoother texture, it is ideal to put it in the refrigerator five minutes before opening the can. In addition, it is recommended to stir the sauce with a fork so that the marinade is more homogeneous. You can eat them as they are or use the marinade to make a mayonnaise, fill an egg and put the mussel on top, for example.

Canning experts recommend consuming this product within four years from the day of canning, always as preferential consumption. In addition, it is ideal to store the can in a cool, dry place.

The best accompaniment for pickled mussels from Galicia is another of the most famous gastronomic products of this northern region: Albariño wine. A white wine with balanced acidity and good complexity, such as Do Ferreiro Cepas Viejas, would go great with the marinated mollusks that come in this can.