In the waters of the Spanish estuaries, mussels cling to the ropes hanging from the rafts.Between the months of July and January, the mussel is in optimal conditions for processing. In its preparation, they are washed, steamed open, and the beards are removed by hand to not damage the meat, then they are fried, placed one by one in the tin, and the escabeche made with Jerez vinegar, olive oil, and spices is added. Once the process is finished, they are left to rest for a minimum of 15 days.At the end of the day comes sterilization and rest, and over time it will finish giving flavor to the mussels.
Tasting notes Braulio Alfageme Mussels in escabeche 6/8:
Visual: Each tin contains large-sized mussels (6/8), uniformly selected and presented with an intense orange color typical of fresh and well-preserved mussels.
Smell: Upon opening the tin, fresh sea aromas combined with the invigorating and slightly spicy notes of the escabeche, composed of vinegar, olive oil, and a selection of spices, are released.
Taste: In the mouth, Braulio's La Lata mussels stand out for their firm and juicy texture. The taste is a perfect balance between the natural sweetness of the shellfish and the acidity of the escabeche, with a subtle touch of paprika that adds depth and complexity to the palate.
