Exquisite mussels from Galicia are packed in a light escabeche sauce of olive oil, laurel (bay leaf), vinegar, spices and salt. To enjoy, serve chilled or at room temperature with a fine wine and crusty bread.

These mussels are native to the cool waters of the Galician estuaries. To harvest them, local watermen anchor wooden crates to the river floor. There the mussels can feed on the rich sea life that rides the bracing currents off northern Spain.

Chef José Andrés has selected the cannery of Los Peperetes to produce this premium seafood for his personal collection. The plumpest, healthiest mussels are cooked, the shells are removed by hand and the meat immediately placed in the tin. A special delicate 'escabeche' sauce enhances their flavor. Because of the intricacy of this process, 'Los Peperetes' only harvests twice each year.