This marinated mussel preserve was made using traditional artisan methods on the grill of a kitchen in Ribadesella, Asturias. After charcoal-grilling the mussels, they are canned with a marinade made from extra virgin olive oil and aromatic apple cider vinegar, which lends a unique flavour. Each can contains between 14 and 16 pieces.
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Güeyumar charcoal-grilled marinated mussels are made by chef Abel Álvarez, whose project stems from his passion to reinvent the world of canned food.
Their preparation entails grilling the mussels on hot coals from dry eucalyptus wood, which enhances all the flavour, aroma and texture of each product. They are then canned in a marinade made from extra virgin olive oil and apple cider vinegar.
Each can has a net weight of 180 g and contains between 14 and 16 pieces.