These are mussels with a bit more attitude. Plump Galician mussels are paired with a traditional escabeche given an extra kick of chilli, creating the classic combination of acidity, spice and rich seafood flavour. The addition of olive oil rounds everything out and makes the sauce almost as important as the mussels themselves.
The result is wonderfully moreish — rich and savoury, with the tang of escabeche followed by a gentle warmth rather than overwhelming heat.
 
They’re made for eating straight from the tin with crusty bread, although they’d also be brilliant over potatoes, tossed through a salad or served alongside a cold beer or glass of Albariño. The Premium range specifically identifies the mussel as Mytilus galloprovincialis and highlights its Galician provenance.
 
Wine pairing: Albariño from Rías Baixas, or a dry Australian Riesling from the Yarra Valley.
 
La Narval was established in 1966 in the Ría de Arousa, an area renowned for its delicious Spanish seafood. The picturesque factory features a private dock, which enables the company to receive freshly caught seafood daily.
Since its inception, the company has followed its founder's traditional methods of fish and seafood preservation, ensuring that the unique taste of their products is preserved. The company has evolved with the latest technology, delivering the essence of the sea straight to customers' kitchens.