Golden and glorious, these gargantuan mussels in escabeche (a Spanish sauce of oil, vinegar, and pigment-rich spices) are the perfect centerpiece for your next seacuterie board.
Selected for size, coming 6-8 to a tin means these mollusks are older, rarer, and absorb less pickling liquid overall, keeping their texture firm and bouncy.
We recommend enjoying these straight from the tin with a white country loaf that can soak up and showcase the glowing, orange-colored sauce. Alternatively, try them over steamed, white rice, finished with fresh herbs and flaky sea salt.
TASTING: rich, acidic
PAIRING: buttery wines, fresh cheeses
INGREDIENTS: Mussels, Sunflower Oil, Vinegar, Spices, Salt
CAUGHT IN: Galicia