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Braised with dry eucalyptus wood that produces a perfect touch of smoke and canned with a marinade made with extra virgin olive oil from Torre de Canena Arberquino and aromatic apple cider vinegar. If you can't be at Playa de Vega right now, at least eat as if you were there.
Mussels (Mytilus galloprovincialis) and marinade (extra virgin olive oil, vinegar, onion, paprika and spices)