Galician mussels in escabeche

Galician mussels, lightly fried in olive oil and preserved in a homemade marinade of olive oil, vinegar and paprika that helps retain the mussels' full flavour. The shellfish is sustainably harvested and has a protected designation of origin: Mejillon de Galicia or Galician mussels. Los Peperetes - a Galician word meaning tasty, desirable and surprising delicacies - was founded in 1993 by Jesus Lorenzo Crespo - the grandson of the first Galician canners. He began by canning the finest cockles and sardines he could find, producing only 30 tins a day, sealing each one with a manual seamer. Today Los Peperetes continues to source exclusively from local suppliers, follows a completely manual production process, and uses artisanal techniques and family-recipes passed down through generations.