Da Morgada Mussels In Escabeche Sauce
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Category | Gourmet Foods |
Brand | Da Morgada |
Origin | Spain |
Escabeche is the catchall term for cooked meat or seafood soaked in spiced vinegar. It’s one of the oldest methods of food conservation—and perhaps one of the healthiest, since escabeches rely on acid and spice as opposed to salt or fat. While we have the Romans to thank for Spain’s salt-cured delicacies like jamón and anchovies, the Moors likely brought acid-based escabeches to the Iberian Peninsula several centuries later. Escabeches have much in common with ceviches, which rely on citrus juice instead of vinegar: the two share the same Persian root word sikbāg, so this connection makes sense considering that the Spanish may have brought this particular use of vinegar to Peru during colonization.
This humble dish in a can is so incredibly versatile and delicious. Pile these garlic-and-paprika-marinated mollusks into a baguette, spoon them over stewed legumes, or toss with chilled bowtie pasta and fresh herbs for a bright, oceany pasta salad. Or toss them with loads of fresh Italian parsley and shredded fennel for a unique salad.
Ingredients: Mussels, sunflower oil, wine vinegar, garlic, laurel (bay), spices, salt
100% NATURAL ARTISAN PRODUCT OF SPAIN
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