Description
Plump Mediterranean mussels chargrilled over hardwood coals and preserved in bright escabeche, offering balanced smoke, brine, and acidity.
Craft & Origin
These 14–16 count mussels showcase one of Güeyu Mar’s most expressive uses of brasa. Each mussel is grilled over glowing hardwood embers until the exterior caramelizes and the flesh absorbs gentle sweetness and smoke. They are then preserved in Abel Álvarez’s house escabeche made with Arbequina olive oil, vinegar, and aromatics. The bright acidity frames the fire-kissed flavor, creating a conserva that is sea-driven, smoky, and lifted. The larger 14–16 size gives a fuller, meatier bite that stands up beautifully to both the grill and the marinade.
Flavor & Texture
Plump and tender with smoky sweetness, briny depth, firm structure, and bright acidity.
How to Use
Serve with crusty bread, warm potatoes, or white beans, or spoon over simple rice or farro. Use the escabeche as a ready-made dressing for vegetables or grains.
Technical Details
- Species: Mytilus galloprovincialis
- Size: 14–16 count
- Cooking Method: Chargrilled over hardwood coals
- Packed In: Arbequina olive oil and escabeche
- Origin: Asturias, Spain
- Texture: Plump, smoky-sweet, lightly acidic
- Use: Bread, potatoes, beans, rice