Pepus Mussels in Escabeche
Pepus offers excellent Galician conservas at a more approachable price, and their mussels in escabeche are a perfect example. Plump, tender mussels are carefully prepared and packed in a tangy marinade of vinegar, paprika, and spices — a classic Spanish way of showcasing the natural sweetness of the shellfish.
Serving suggestion:
Enjoy these mussels chilled straight from the tin with a scattering of chopped parsley, or pile them onto crusty bread with a drizzle of good olive oil. For a true tapas spread, serve them alongside olives, jamón, and a wedge of Manchego.
Wine pairings:
Albariño (Spain): Its crisp acidity and citrus notes echo the freshness of Galicia’s coastline and cut beautifully through the escabeche marinade.
Australian Semillon (Hunter Valley): Light, zesty, and refreshing, it balances the tangy vinegar and enhances the mussels’ natural sweetness.
 
Ingredients: Mussels (Molluscs), sunflower oil, vinegar, water, salt, paprika extract and marinade flavour.
The story of Pepus dates back to 2003, which is when Miquel Tapias, the present owner of Espinaler and the fourth generation of the Tapias family at the head of the business, decided to create a second brand of fish and shellfish preserves.
Pepus was a personal friend of the Tapias family and Miquel named his second business "Pepus" in his honour when he passed away. Shelled, fried in oil and prepared in a mild pickle. Pepus is the fun, bright brand of Espinaler. They offer some great conservas for a more modest price point. Conservas for the people!