Chargrilled Mussels in Escabeche Sauce 14/16

About This Tin

Gueyu Mar's Chargrilled Mussels in Escabeche Sauce represent Chef Abel Álvarez's revolutionary approach to conservas—extra-large mussels from Galicia's Atlantic waters transformed by a delicate chargrilling process over dried eucalyptus wood. Unlike traditional canneries that simply steam seafood, these exceptional mussels develop subtle smoky notes that dance with their natural brininess, creating an entirely new dimension of flavor that separates them from conventional tinned shellfish.

From his remote culinary outpost in Asturias, Chef Abel has reimagined tinned seafood through his passion for open-fire cooking. Each mussel is carefully grilled to protect it from absorbing too much oil—ensuring you taste the seafood first, the preservation medium second. The escabeche sauce combines premium Arbequina extra virgin olive oil from Torre de Canena with aromatic apple cider vinegar, creating a bright, tangy counterpoint that elevates rather than masks the shellfish's delicate character. This meticulous balance of smoke, acidity, richness, and sea-born flavor showcases why Gueyu Mar has become Spain's most exciting conservas innovation in decades.

What Makes It Special

• Unique Preparation: The only mussels in the world chargrilled over dried eucalyptus wood before canning, creating a subtle smokiness that transforms the entire experience.
• Chef-Driven Quality: Created by acclaimed chef Abel Álvarez who applies fine dining philosophy to conservas, selecting only the finest extra-large mussels from Galicia's cold waters.
• Perfect Preservation: The grilling process prevents the mussels from absorbing too much oil, preserving their natural texture and allowing their delicate flavor to remain the star.

Perfect Pairings

• Simple Warming Instructions: Gently warm the unopened tin by placing it in a shallow dish. Pour hot water over the top and let it bathe for three to four minutes before cracking it open to bring out wood fired flavor.
• Spanish Tapas Board: Arrange on a wooden board with Manchego cheese, Marcona almonds, and grilled bread drizzled with the escabeche oil for an elevated aperitivo experience.
• Smoky Mussel Pasta: Toss with al dente linguine, adding the escabeche sauce, fresh parsley, and a squeeze of lemon for a restaurant-worthy dish that comes together in minutes.

Product Details

Ingredients: Mussels, Escabeche (Extra Virgin Olive Oil, Apple Cider Vinegar, Onion, Paprika, Spices)

Weight: 5.6oz (160g)

Origin: Asturias, Spain