La Brujula Mussels in Escabeche

These exceptional Mussels are harvested from the estuaries of Galicia. These morsels are then cooked down in the classic Iberian mixture of olive oil. vinegar, salt, bay leaf and smoky pimenton. Delicate and tart, with a surprisingly buttery texture, these rich little Mejillones call out for an Albarino.