Presentation : it is in 1972 that Raymond Polito had first the idea to sell in jars the tasty stuffed mussels that his grand mother used to cook for family meals. This idea sounded quite queer at first sight but it quickly tuned into a great success. This recipe received over the years many culinary awards among which the three Hérault Gourmand awards in 1999, 2000 and 2003.

Tasting tip : warm up slowly at low heat. Once ready, set up the mussels in a dish, thicken the sauce with a rouille and pour it onto the mussels. Serve with rice, pasta or boiled potatoes.

Composition : mussels, pork, tomatoes, eggs, bread, onion, salt and aromatics.

Cannery : Azais - Polito

Origin : Sète, Méditerrannée (France)

See all the products of "Azais - Polito"