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Marinated mussels 10/12 pieces Espinaler

2,95€ IVA incl.


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Can of Espinaler preserves with mussels from the Galician estuaries selected by hand in marinade, OL - 120 from 10 to 12 pieces. An elemental preserve in all vermouth. The Mussels are harvested in the Ría de Arousa and fried with virgin olive oil before adding the marinade made from high quality wine vinegar, spices and paprika.

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Marinated mussels 10/12 pieces


Can of Espinaler preserves with mussels from the Galician estuaries selected by hand in marinade, OL - 120 from 10 to 12 pieces. An elemental preserve in all vermouth. The Mussels are harvested in the Ría de Arousa and fried with virgin olive oil before adding the marinade made from high quality wine vinegar, spices and paprika. Ingredients: Mussels (Mytilus galloprovincialis), olive oil, vinegar, spices and salt.

The Espinaler House


Sited in Vilassar de Mar (Barcelona), Espinaler is famous both for its tavern, where the best vermouths and aperitifs are served since the 1940s, and for its top-quality preserves from the Galician estuaries, as well as its well-known sauce for dressing aperitifs for seafood preserves.


The Espinaler brand was born in 1896, when Miquel Riera moved to Vilassar de Mar and opened the Espinaler tavern, the classic Mediterranean establishment; Collected, rustic and familiar, where wine was mainly served. In 1940, Miquel's grandson, takes control and renews the offer of the business, adding a vermouth of great quality to the letter, which over the years, would become one of the star products of the brand. Little by little, the options to accompany the vermouth were extended, mainly, with Galician preserves of first level; White clam, cockle, mussel, bonito ...


In the seventies, the great-grandson of the founder, travelling regularly to Galicia to personally select the best seafood, starts a small revolution, marketing those preserves under the brand Espinaler, allowing lovers of 'making the vermouth', to enjoy the best Galician and vermouth preserves wherever they want.

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