Large Galician mussels in pickled sauce

Lightly fried Galician mussels in escabeche. The olive oil, vinegar and paprika sauce enhances the flavour of these mussels, harvested at their peak in the Galician estuaries. 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. 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 beer.