2 original ways to serve canned mussels

As you already know, we are making a selection in our shop with the best and most prestigious products of the Spanish gastronomy. As result of this selection you will be able to find the best ingredients to prepare the typical Spanish tapas that you love so much. That is why on our blog we will suggest occasionally some good ideas to surprise with your tapas and the help of our premium products.

As start, we are going to be generous and we are not going to give you one, but two recipes, both with one of the most typical and exquisite of Galicia: mussels. And the base of these recipes will be the pickled mussels with Olive Oil of Ramón Franco. Needless to say that due to the quality and the great taste of these pickled mussels they could be served as a Tapa without any preparation, accompanied perhaps with good bread and a cold Albariño. But we are going to give you two recipes very original from the Galician chef Xosé Cannas, known as Pepe Vieira, a master regarding recipes with canned food.

 

Pickled mussels with cinnamon and honey

Mejillon en escabeche de canela y miel

canalcocina.es

Ingredients:

  • 1 L of Olive Oil
  • ¼ L of apple vinegar
  • 1 Onion
  • 1 Leek
  • 2 Bay leafs
  • Pink pepper
  • Jamaican pepper
  • Juniper
  • 1 cinnamon stick
  • 2 Citric skins
  • Honey
  • Lemon Verbena
  • 8/12 Ramon Franco pickled mussels with olive oil.

Preparation:

  • Saute the onion and the leek within the half olive oil.
  • Add the rest of the olive oil and flavor with the bay leafs, the pepper, cinnamon, juniper, citric skins and lemon verbena.
  • Boil for 15 minutes.
  • Add the apple vinegar and boil for another minute.
  • Let it marinate for one day.
  • Add the amount of honey needed to counteract the pickling brine acidity.
  • Open the mussels tin and mix them with our pickling brine.

Tempura mussels.

mejillon en tempura

canalcocina.es

Ingredientes

  • 8/12 Ramon Franco pickled mussels with olive oil.
  • 500 g of flour
  • 500 g of water
  • 7 cl of beer
  • 4 ice cubes of 30 g
  • 16 g of leavening
  • 2 L of olive oil
  • 1 jar of mayonnaise

Preparation

  • Open the mussels tin, drain the pickling brine and save it.
  • Make the tempura with the water, beer, leavening and ice.
  • Let it ferment for 30 minutes.
  • Dump the mussels into the tempura and fry them on boiling olive oil.
  • Mix the pickling brine with the mayonnaise and serve it as accompaniment.

Original recipes:

Pickled mussels with cinnamon and honey
Tempura mussels