Mussels in Pickled Sauce

Surrounded by the cool, clean waters of the Atlantic and the Old World spirit of Spain’s Iberian Peninsula, there is no better place than Galicia for Ramón Peña to have mastered his technique. He insists on being the first to the morning fish auctions, purchasing only the absolute best of each day’s catch. After cooking in fresh seawater, each mussel is hand-packed into tins one tasty morsel at a time.

There are so many ways to enjoy tinned seafood, but we like it best right out of the can with freshly baked bread and a glass of un-oaked white wine.