Made in Galicia, the sauce for these mussels 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,
Pair with Firehook Sourdough Crackers with a dash of Kelp Chili Crisp.
110g (3.9oz) tin
Ingredients: mussels, sunflower oil, wine vinegar, red pepper, garlic, laurel, spices, salt.