Minnow Mussels in Escabeche

Galician mussels, lightly fried and packed in escabeche — vinegar, olive oil, bay leaf and spices. Twelve to sixteen per tin, small and tender. Eat them straight out of the tin with toothpicks and bread for the sauce, or spoon them over sliced tomatoes and use the juices to dress the plate.

• Mussels in escabeche, 4.1 oz tin
• 12–16 mussels per tin
• Ingredients: mussels, olive oil, wine vinegar, spices, bay leaf, salt
• Farmed in the Gallician Rías on Spain's western coast, harvested each summer
• Processed and packed by hand at a family-owned cannery in Bermeo, Spain
• Shelf stable, ready to eat — 4 year shelf life
• Recyclable BPA-free tin