MUSSELS IN PICKLED SAUCE
The cans 4-6 offer an exceptional quality
There are small, almost white mussels from the rocks and those which are raised like oysters especially in the area of Galicia.
Even though it is not the most apprised product by gourmets, it is curiously enough almost considered a national dish in Belgium.
The Galician mussels are large, yellow or orange-like in colour, depending upon their sex, and they feature an exceptional taste and texture.
They can be steamed or cooked but they attain their maximum quality in marinades, fried in olive oil.
Frinsa has achieved an exceptional quality with these mussels, as it has done with other tinned products. The mussels are selected according to their size, so that between 4 and 6 can be put into a tin. Their elaboration follows all the traditional formalities until an extraordinarily pleasant product is achieved, which makes it possible to enjoy to the utmost this quality aperitif.
- Keep in a cool place
- Nothing need be added and they can be eaten directly out of the tin.
- They are an almost perfect aperitif and very reasonably priced.
The pickled sauce does not make it easy to combine with beverages and so these mussels can be accompanied by beer like the Cruzcampo Gran Reserva or with a very dry Jerez sherry like La Panesa of Hidalgo and also with a Gran Brut Allier cava from Sumarroca.
By the Equipo Team, headed by María Isabel Mijares. Secretary of the International Union of Oenologists. Vice President of the Spanish Association of Sommeliers. Founder of the Laboratory of Sensorial Analysis.
The mussels in pickled sauce are a more energy-giving food than the steamed mussels, as they furnish approximately 169 kcal per 100 g. This is due to the increase in the fat content resulting from its preparation and so, the quality of the fat furnished will also depend on the type of fat added.
The mussels are rich in good quality proteins, although in slightly lesser amounts as compared to the rest of the molluscs. Furthermore, despite the limited presence of fat, they do furnish a moderate amount of omega-3.
As regards the minerals, selenium is the most noteworthy, for it furnishes an amount which is almost sufficient to cover the total daily amount of selenium intake recommended for adults. Secondly, the amounts of iron, phosphorous and iodine stand out. The iron it contains – 3.7 g per 100 g – is even higher than that of many meats, such as pork or veal, although it is necessary to take into account the fact that the mussels are consumed in smaller amounts than meat and less frequently. We should not forget that depending on its preparation, the contents of sodium and potassium can be increased, in regard to the natural ones.
The vitamin B12 content stands out, along with small amounts of vitamins E and A.
By Emma Ruiz Moreno, José Manuel Ávila Torres, Teresa Valera Gaspar, Susana del Pozo de la Calle and Gregorio Varela Moreira. Spanish Nutrition Foundation.
