Karlos Arguiñano has shared a simple technique to improve the flavor and texture of canned mussels. Instead of using them directly from the can, he recommends draining them, reserving the liquid, and briefly sautéing them with garlic, parsley, and extra virgin olive oil. This step enhances their aroma and juiciness, achieving a more flavorful result.
Arguiñano emphasizes the importance of choosing quality canned goods and highlights the nutritional value of mussels, which are rich in protein, minerals, and omega-3 fatty acids. In addition, he argues that, with proper preparation, canned products can reach a high culinary level.
Anuncios
Chile Recalls Canned Goods for School Meals Because They Were not Jack Mackerel
ANFACO and the Xunta Analyze Regulatory Changes to Reinforce the Differentiation of Galician Canned Preserves
Behind Mercadona’s Canned Tuna
canned fish
Science has investigated and pointed out whether it is beneficial or not to consume canned mussels.
Sardines: an oily fish that cannot be missing in your diet, according to science.
Selenium, the best-kept secret of canned tuna
A HEALTHY DIET BASED ON CANNED FOOD IS POSSIBLE
