The non-Portuguese conserva of the bunch, these mussels were made in Galicia in the old way. The sauce is a spicy twist on a classic escabeche, a medley of oil, vinegar, and pepper 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).
Meaty, plump, and perfectly balanced, these rich, sweet, and spiced mussels are as timeless and delicious as it gets.
110g (3.9oz) tin
Ingredients: Mussels, Sunflower Oil, Wine Vinegar, Red Pepper Garlic, Bay Leaf, Spices, Salt
