Mussels in Pickled Sauce

Meaty, plump, and perfectly balanced, these rich, sweet, and spiced mussels are as timeless and delicious as it gets.

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). It is bursting with tradition and flavour. We enjoy them tossed with fusilli and green olives or toothpicking them straight from the tin.