Large Mussels in spicy Escabeche (8-12 pieces per tin) -MARISCADORA Selecta

Large Galician mussels, eight to twelve to a tin, farmed on ropes in the ría and held in a spiced escabeche of olive oil, garlic, bay leaf and chili. The larger size gives more to chew than the small format, and the chili sits behind the vinegar rather than upfront. Serve them over a boiled potato so the escabeche runs into the flesh.