Soft and bathed in succulent marinade…this sensuous shellfish is lip-smacking. A creamy texture and aromatic sauce are soulful and satisfying.
Flex your palate, tone your tastebuds, and work our fried mussels in marinade into a delicious lifestyle. A light laurel sauce complements with herbaceous and historic appeal—Greeks and Romans believed laurel (a.k.a. bay leaf) symbolized wisdom, peace, and protection.
Prepare an antipasto and enjoy exclusively as is. Or, open several tins, add a side of fresh vegetables and ciabatta to marinate in the marinade, and enjoy as an entire meal. These mollusks have mighty nutrition—packed with protein, vitamins, and minerals. More mussels, please!
PAIRING: white wines, e.g. Duoro branco, ciders, wheat beers, Scotch and soda, vermouth on the rocks with an orange twist
SERVING: garnish with fresh Italian parsley and chopped red pepper; soak up sauce with toasted bread; pair with gazpacho
INGREDIENTS: mussels (63.64%), extra virgin olive oil (24.8%), wine vinegar (9.9%), garlic (0.61%), laurel (0.53%), spices (0.34%), salt (0.18%)
They spread out the red towel. The first to show off was the lobster, surrounded by crayfish. The spider crab twirled for attention and the crab went straight out to meet the fans. The clam and cockle rolled up in a mysterious dance step and introduced the cockle. Prawns and carabineers swept the crowd with charm. The mussels waited patiently for their turn, without vanity. They’re fried! said the shellfish, smiling. Indeed they were fried! And very well fried: so all the guests stood up to applaud when the mussels came on stage.
– JOSÉ Gourmet
Store at ambient temperature until opened, sealed and refrigerated up to two days after opening. Traditional Portuguese method production (pre-cooked).