Mussels in Pickled Sauce

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.