Exquisite mussels from Galicia are packed in a light escabeche sauce of olive oil, laurel (bay leaf), vinegar, spices and salt. To enjoy, serve chilled or at room temperature with a fine wine and crusty bread.

These mussels are native to the cool waters of the Galician estuaries. To harvest them, local watermen anchor wooden crates to the river floor. There the mussels can feed on the rich sea life that rides the bracing currents off of northern Spain.

'Los Peperetes' selects only the finest young mussels. The plumpest, healthiest mussels are cooked, the shells are removed by hand and the meat immediately placed in the tin. A special delicate 'escabeche' sauce enhances their flavor. Because of the intricacy of this process, 'Los Peperetes' only harvests twice each year.

Exquisite mussels from Galicia are packed in a light escabeche sauce of olive oil, laurel (bay leaf), vinegar, spices and salt. To enjoy, serve chilled or at room temperature with a fine wine and crusty bread.

These mussels are native to the cool waters of the Galician estuaries. To harvest them, local watermen anchor wooden crates to the river floor. There the mussels can feed on the rich sea life that rides the bracing currents off of northern Spain.

'Los Peperetes' selects only the finest young mussels. The plumpest, healthiest mussels are cooked, the shells are removed by hand and the meat immediately placed in the tin. A special delicate 'escabeche' sauce enhances their flavor. Because of the intricacy of this process, 'Los Peperetes' only harvests twice each year.
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