Galician mussels in escabeche with guindilla chilli pepper. The spicy olive oil, garlic and paprika escabeche enhances the flavour of these mussels, harvested at their peak in the Galician estuaries.
Serving tip: try these spicy, pickled mussels scattered over a bowl of crisps with olives, or on crackers with cream cheese and basil.
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.
