Description
Mediterranean mussels chargrilled over hardwood coals and preserved in bright escabeche. Smaller mussels offer a tender texture and lively balance ideal for tapas and mixed dishes.
Craft & Origin
These mussels demonstrate Abel Álvarez’s precise brasa (charcoal grill) technique. Each one is grilled over glowing hardwood embers until lightly caramelized, gaining subtle smoke and natural sweetness that steaming cannot achieve. Once grilled, they are preserved in Abel’s house escabeche of Arbequina olive oil, vinegar, and aromatics. The smaller size allows the marinade to permeate more evenly, creating a cohesive flavor that is bright, smoky, and fully integrated.
Flavor & Texture
Tender and delicate with gentle smoke, briny depth, and clean acidity.
How to Use
Serve with crusty bread, fold into warm potatoes or white beans, or spoon over simple grains. The escabeche doubles as a ready-made dressing for vegetables and salads.
Technical Details
- Species: Mytilus galloprovincialis
- Count: 20–24 mussels
- Cooking Method: Chargrilled over hardwood coals
- Packed In: Arbequina olive oil and escabeche
- Origin: Asturias, Spain
- Texture: Tender, lightly smoky, bright acidity
- Use: Tapas, potatoes, beans, grains