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.
Ati Manel, founded in 1922, exemplifies the Portuguese tradition of freshly canned seafood. When Luís, already a successful artist, discovered his great-grandfather’s weathered canning relics more than 60 years after he and the family business had passed away, Luís was inspired to resurrect the legacy and named the cannery Manel after his great-grandfather.