La Brújula N27 Mussels in Escabeche

TASTING NOTES FROM THE CURATOR

Farmed nearly year-round from the pristine waters of Galician rias (estuaries), these large, sweet mussels present the best flavors of a region well-known for its conserved seafood. They get special treatment from La Brújula’s kitchens, first carefully fried in neutral oil and then marinated in a blend of olive oil, vinegar, salt, and pimenton (Spanish paprika). The resulting conserve is soft, chewy, and full of tanginess with a slight kick.

PREPARATION OR PAIRINGS

Tinned shellfish are pantry fare full of promise. From speedy lunches to romantic dinners, at room temperature or after a little warming, they are full of possibilities. Over a little rice, with crusty bread or even straight from the tin, they are filling and flavorful for a light meal—a taste of Spain without leaving your kitchen. And if you happen to want a glass of wine to go with it, we definitely suggest an Albariño.

A CULTURE OF CONSERVAS

Spain has earned a reputation for being a center of gourmet seafood conservas, where tinned fishmeats are sold at high-end delis or eaten straight from the can at the classiest tapas bars. Galicia is mussel territory, where 4 deep, sprawling rias supply 60 of Spain’s 145 canneries. These canneries all follow artisanal practices, handling small batches of their catch by hand every day in what is more of a lifestyle than a profession. Small wonder that Spain is the second largest producer of conserved mussels in world, right after Thailand.

Store your tin in a cool, dark, and dry pantry. Unopened, it will last up to 2 years. Once opened, consume your fish within one or two days and keep leftovers with the oil in a sealed container in the fridge.