Hand harvested from the Rias Gallegas estuaries in northern Spain between October and March, fresh mussels are steam shucked, lightly fried, then marinated in an escabeche sauce of olive oil, vinegar, salt, bay and pimenton. Plump and delicate in texture, the briny flavor of the mussel is rounded out by the rich, tangy and faintly smoky sauce.
With a sea to table seasonal harvest, La Brujula preserves the fresh aromas and flavors of coastal delicacies. Produced only when local seafoods are harvested at peak season in Galicia, La Brujula conservas are regarded as some of the finest in the world. A sustainable bounty from the sea is cooked outside the tin before being hand packed to preserve the fresh aromas and flavors of these coastal delicacies: sardines, tuna, mussels, clams, squid, scallops, cockles, octopus, and urchin. The freshness and seasonality of these conservas demonstrate why La Brujula is considered among the top producers of tinned seafood in Spain.
