Güeyu Mar Grilled Mussels in Marinade
About Güeyu Mar: Come for the cheeky packaging, stay for the flavorful, ocean-meets-grill tinned fish. Güeyu Mar roughly translates to “eye of the sea”, a nod to the coastal region in Northern Spain where Chef Abel Alvarez lives and cooks. Abel’s small, 60,000 tins-per-year operation allows his team to focus on creating an expression of coastal Spain through the eyes of a great chef.
Chef: Chef Abel Alvarez
Where it's from: Asturias Region of Spain
Why it's unique: Aside from the wonderfully weird packaging, Güeyu Mar takes a different approach to canning, inspired by Abel’s culinary background and (totally normal) obsession with fire. Where a traditional cannery would steam the fish before packing, Güeyu Mar cooks their fish over a brasa, or wood and charcoal burning grill, using the embers to impart a graceful smokiness that balances fruity sweetness from the olive oil it’s packed in. The process of grilling the fish protects it from absorbing too much of the oil, so you always taste fish first, oil second.
Ingredients: Mussels, escabeche (extra virgin olive oil, apple cider vinegar, onion, paprika and spices)
How it tastes: These mussels are cooked over eucalyptus and packed in a tangy, bright and smoky sauce.
How to use it: Tinned mussels are the perfect accent to any pasta dish, but they also make a kickass addition to chowder.
What you get: One 5.6oz (160g) tin.
Shelf stable. Lasts 2-3 days refrigerated after opened.
WARNING: Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov
Original: $23.00
-65%$23.00
$8.05Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Güeyu Mar: Come for the cheeky packaging, stay for the flavorful, ocean-meets-grill tinned fish. Güeyu Mar roughly translates to “eye of the sea”, a nod to the coastal region in Northern Spain where Chef Abel Alvarez lives and cooks. Abel’s small, 60,000 tins-per-year operation allows his team to focus on creating an expression of coastal Spain through the eyes of a great chef.
Chef: Chef Abel Alvarez
Where it's from: Asturias Region of Spain
Why it's unique: Aside from the wonderfully weird packaging, Güeyu Mar takes a different approach to canning, inspired by Abel’s culinary background and (totally normal) obsession with fire. Where a traditional cannery would steam the fish before packing, Güeyu Mar cooks their fish over a brasa, or wood and charcoal burning grill, using the embers to impart a graceful smokiness that balances fruity sweetness from the olive oil it’s packed in. The process of grilling the fish protects it from absorbing too much of the oil, so you always taste fish first, oil second.
Ingredients: Mussels, escabeche (extra virgin olive oil, apple cider vinegar, onion, paprika and spices)
How it tastes: These mussels are cooked over eucalyptus and packed in a tangy, bright and smoky sauce.
How to use it: Tinned mussels are the perfect accent to any pasta dish, but they also make a kickass addition to chowder.
What you get: One 5.6oz (160g) tin.
Shelf stable. Lasts 2-3 days refrigerated after opened.
WARNING: Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov
