Ramón Peña Mussels in Pickled Sauce 8/10, Gold Line

Mejillones (Mussels) en Escabeche.

Escabeche is the name for a number of dishes in Spanish, Portuguese and Latin American cuisines which refers to a dish of fish or meat marinated and cooked in an acidic sauce (usually with vinegar) and colored with pimenton (Spanish paprika) as well as (often) citrics and other spices.

Eat these delicacies straight from the can or use to explore traditional Spanish seafood recipes.

• 205 grams
• Made with the largest and highest quality mussels from the Galician Rias
• Hand fried and de-bearded before canning
• Canned with olive oil, vinegar, salt, and spices.

Ranked #19 on the worldbestfish.com Overall list and #6 on the Seafood list.