Juicy Spanish mussels are char-grilled in their shells over fragrant Eucalyptus wood. They're then shucked and carefully hand-packed in a dressing of Arbequina olive oil and sweet cider vinegar. Toss 'em into your next pasta, or pop some on a freshly toasted baguette.
A Conserva of wild-harvested Gallician Mussels with a little extra texture gained through the addition of bright and smoky Salsa Brava and a bit of diver-foraged Kombu. This distinctive, savory seaweed brings out a an almost fruity quality in the mussels resulting in a surprisingly hearty and complex Conserva.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine