Galician mussels from the Rias Baixas, packed by hand one at a time in a spicy escabeche of Spanish olive oil, wine vinegar, garlic, bay leaf, and chili. Firm but tender, briny, and balanced by that vinegar tang - the classic Spanish preparation done properly. Eight to twelve mussels per tin. Straight into tapas territory: crusty bread, a cold beer or a txakolina...
