La Curiosa
Spicy Escabeche Clams 8/12 pieces - La Curiosa
From the bateia to the tin, piece by piece by hand
Sales unit: 120g can
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In stock
If Galicia were world-famous for a single ingredient, it would be its cockles. The Rías are the world’s most important cultivation area for this species of mussel, Mytilus galloprovincialis. They are farmed on bateas, floating wooden platforms from which ropes hang into the water. The cockles grow on these ropes, surrounded by the Ría’s plankton, and become larger and plumper than almost anywhere else.
For this tin, La Curiosa selects the largest specimens from the best-situated bateas. Each cockle is cleaned by hand and packed individually, with eight to twelve per tin. First, they are fried in olive oil. Then comes the escabeche, prepared according to an old recipe: paprika, black pepper, cloves and bay leaves. Here, picante means noticeable, not overpowering. The heat complements the cockle rather than dominating it.
Escabeche is the classic Spanish way to eat cockles. All you need is a toothpick, a piece of white bread for the marinade and something cold in the glass, such as an Albariño or a dry vermouth. The aperitif requires no more preparation.
More about the producer: La Curiosa – Galician preserves without the family tree
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