Speciality: Baked mussels in sauce
First steam open the mussels and remove one of the shells, they are then coated with a home-made sauce based on Galician onions and natural tomatoes from the kitchen gardens of Lorbé. Separately, poach the onion and tomato and, once the sauce has been blended, pour over the produce and allow to cook au gratin in the oven with breadcrumbs.
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