Grilled Mussels in Escabeche

Güeyu Mar is one of the most extraordinary conservas producers in Spain — a project born from the legendary Asturian beachside restaurant of the same name, where chef Abel Alvarez built a global reputation for cooking fish and seafood over open wood fire with an almost religious devotion to quality and provenance. The conservas line extends that philosophy into a tin: the same exceptional raw material, the same commitment to the Cantabrian Sea and its extraordinary produce, preserved at its absolute peak.

These grilled mussels in escabeche are a masterclass in what conservas can be. The mussels are first grilled over wood fire — a step that adds a subtle smokiness and depth that no other cooking method can replicate — before being packed in a classic Spanish escabeche of extra virgin olive oil, vinegar, onion, paprika, and spice. Escabeche is one of the great Spanish preserving traditions: an acidulated marinade that both preserves and transforms, adding brightness, complexity, and a warm aromatic character that develops and deepens over time. The result is a tin of real sophistication — plump, meaty mussels with a smoky depth, a tangy, spiced escabeche, and the kind of layered complexity that rewards eating slowly and attentively. Serve them at room temperature on good bread, alongside other conservas, or simply eat them straight from the tin with a cold glass of Txakoli or Manzanilla.