Caught in Galicia, these marinated mussels are steam shucked by hand, lightly fried in olive oil, then marinated in escabeche, a famed pimenton laced vinaigrette. The result is a tangy, slightly smoky, briny delight.
ICE PACKS
If you live in a state with a temperature exceeding 70 degrees, consider buying an insulated box with ice packs HERE.
