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In the waters of the Spanish estuaries, the mussels cling to the ropes hanging from the pan.
In the waters of the Spanish estuaries, the mussels cling to the ropes hanging from the pan.
Between July and January the mussels are in optimum condition for processing. The mussels are washed, steamed and the beards are removed by hand so as not to damage the vinegar. They are then fried, placed one by one in the tin and the marinade made with sherry vinegar, olive oil and spices is added. Once the process is finished, they are left to rest for at least 15 days.
At the end of the day comes the sterilisation and resting, and with time the mussels will finish their flavour.
In the waters of the Spanish estuaries, the mussels cling to the ropes hanging from the pan.
In the waters of the Spanish estuaries, the mussels cling to the ropes hanging from the pan.
Between July and January the mussels are in optimum condition for processing. The mussels are washed, steamed and the beards are removed by hand so as not to damage the vinegar. They are then fried, placed one by one in the tin and the marinade made with sherry vinegar, olive oil and spices is added. Once the process is finished, they are left to rest for at least 15 days.
At the end of the day comes the sterilisation and resting, and with time the mussels will finish their flavour.
