Meaty, plump, and perfectly balanced, these rich, sweet, and savory mussels are as timeless and delicious as it gets.
Made in Galicia in the old way, the sauce is a classic escabeche, a medley of oil, vinegar and spice that predates modern Spain and harkens to a time when southern Iberia was part of the Islamic Empire called Al-Andalus (which became the name Andalusia). That tradition of flavor is one you can taste. We recommend enjoying them with potato chips or piling them atop forbidden rice with hand-torn cilantro.
TASTING: bouncy, sweet, bright, rich
PAIRING: dry white wine, pet nat, labneh
INGREDIENTS: Mussels, Sunflower Oil, Wine Vinegar, Garlic, Bay Leaf, Spices, Salt
CAUGHT IN: Galicia
