Tender Galician mussels are marinated in Cuca’s traditional escabeche — a tangy blend of vinegar, paprika, and bay. The balance of acidity and richness makes them an elegant addition to charcuterie boards or salads.
 
Serving suggestion: Serve chilled with roasted capsicum and olives, or spoon over a crisp green salad with shaved fennel.

Wine match: Ribeiro Treixadura blend or Yarra Valley Pinot Gris.
Begun in 1936, this Spanish brand based in Galicia is a producer of a variety of conservas, specialising in sardines and tuna. Unlike many competitors, Cuca produce seasonally. Changes in water temperature and rainfall affect the texture and flavour of the seafood; Cuca aim to produce when the fat content or flavour of each product is at its best. 

Ingredients:  Mussels, olive oil (30%), vinegar, spices and natural paprika flavour.