Description
PRODUCTION PROCESS (OFF-PREMISES)
Shucked in a machine known as a mussel codeiro. The process is divided into three parts:
first, the shelling takes place, then the cooking, and finally the vibrator separates the valve from the shell.
Before frying the mussel, it’s washed in fresh water to remove any excess salt. It’s then immersed in virgin olive oil for one or two minutes, or alternatively it can be dehydrated using steam.
Elaboration of the marinade.
– the main ingredients of the escabeche are red paprika (a mixture of oil and paprika), vinegar and water. Each can has cloves, black pepper and bay leaves.
Packaged and sterilized.
– From closure to the start of sterilisation, no more than two hours can pass. Tin washing and storage.
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