PRODUCTION PROCESS (OFF-PREMISES)
Shucked in a machine known as a mussel codeiro. The process is divided into three parts:
First the shucking, then the cooking, and finally a machine separates the shells.
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.
Packaging and sterilisation.
– From closure to the start of sterilisation, no more than two hours can pass. Tin washing and storage.