Ramón Peña mussels in escabeche sauce, 110 g

Large, meaty and perfectly balanced mussels in escabeche sauce are a classic way to satisfy sweet, sour and salty seafood cravings. The mussels are raised on floating rafts called ‘baixas’ in Galician estuaries, then selected for size, quality and freshness, after which they are peeled, hand-cooked and placed in a tangerine-coloured sauce (a mixture of oil, vinegar and bright spices) based on a special recipe. Place the mussels on fresh crusty warm bread with whipped ricotta, or serve with potato gnocchi and a pile of fresh garlic.