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La Brújula Mussels in Escabeche 12/16 Nº24
The mussels from La Brújula come exclusively from the Rías Baixas in Galicia, selected at the optimal moment of fat and size. After a thorough manual cleaning where the beards are removed one by one, they are lightly fried in olive oil to set their texture. The escabeche is the key to their engineering: an author sauce made with olive oil, cider vinegar, bay leaf, pepper, and a high-quality paprika that gives it that bright and noble orange color. When you bite into them, the texture is firm, not floury, with a perfect balance between the power of the sea and the acidity of the escabeche.