Piquillo peppers stuffed Mussels in seafood sauce

Piquillo peppers stuffed with mussels in seafood sauce, 4 units.

What do we find in this product?

Gourmet essence, union of garden and sea.

Piquillo peppers stuffed with mussels with seafood sauce are a recipe inspired by the Mediterranean diet . This gourmet preserve harmoniously unites the Navarran garden and the Galician sea. Together with their seafood sauce, they will make the fusion of flavors appreciated by the most exquisite palates.

The artisan preparation of this delicatessen guarantees an exclusive gastronomic experience.

Handcrafted elaboration

The elaboration of this delicatessen is limited and developed in a traditional way. It is a dish to enjoy its flavor, either at home or in the restaurant. Both the raw materials and the quality controls successfully meet the expectations of a food like this.

Olive oil is a fundamental base in the preparation of this dish, which is cooked over low heat.

The best mussel in the world

The mussels from the Galician coasts are the ones chosen to make up this delicatessen dish, considered the best mussel in the world for its texture, flavor, color ...

To complete the preference for this small mollusk, it is a healthy food, with very little fat content and high levels of protein.

Some benefits that mussels can provide us:

Treatment of arthritis, alleviate joint pain, help the circulatory system, strengthen bones and teeth, improve fertility, prevent anemia, control weight, prevent asthma ...

How to prepare

Preheat the oven to 180º and remove the peppers from the tin starting from the center, serve in a container suitable for the oven and heat for between 5 and 10 minutes depending on the power.

Ingredients

Piquillo peppers, stuffing (40% mussel, milk, wheat flour, sunflower oil, onion, olive oil, butter, garlic and salt), seafood sauce (water, monkfish, cod, celery, potato, prawn, tomato , olive oil, leek, carrot, onion, natural flavors, salt and spices). * Allergens: mollusks, crustaceans, milk and gluten