Lightly fried Galician mussels in escabeche. The olive oil, vinegar, garlic and paprika escabeche enhances the flavour of these mussels, harvested at their peak in the Galician estuaries.
Serving tip: the cannery recommends eating the mussels chilled. Put the tin on ice or in the freezer 5 to 10 minutes before opening and enjoy them with a cold drink.
About the cannery: Real Conservera Española still uses the same traditional, sustainable methods it has used for over 100 years to harvest, prepare and hand-pack these shellfish. Run by a 90% female workforce - including cannery workers, management and shellfish harvesters - Real Conservera Española remains committed to quality, and was recently placed among the best tasting conservas in the world.
