
Mussel in Pickle Sauce (Escabeche)- AGROMAR
Large Galician mussels are cooked and then steeped in a cider vinegar escabeche with paprika and spices rather than packed plain in oil, developing a tangy depth over time in the tin. Cold, over rice, or straight from the tin is the traditional way to eat this pickle.
€5.00 at Eat More Fish, in line with the usual price.
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