Porto-Muiños take a lighter, more delicate approach to the classic escabeche here, creating a tin that feels bright, clean, and wonderfully aromatic. Their Mussels in White Escabeche feature plump, meaty mussels paired with a gentle marinade of vinegar, olive oil, bay, and subtle spices. The result is refreshing rather than sharp, letting the natural sweetness of the mussels shine. It’s the kind of tin that disappears quickly once opened — perfect on crisps, with crusty bread, or alongside a cold glass of Albariño. A modern, elegant take on a beloved Galician staple.
 
Serving Suggestion:
These mussels are fantastic tipped over warm roasted potatoes, or simply eaten on salted crisps with a dollop of aioli. For a light lunch, toss them through a salad of cherry tomatoes, cucumber, herbs, and a splash of the escabeche marinade. They also make a great topping for toasted sourdough rubbed with garlic.
 
Wine Match:
Try a Godello or a young Verdejo — both bright, aromatic wines that lift the gentle escabeche without overpowering it. For something easy to find locally, a Yarra Valley Sauvignon Blanc or a Hunter Semillon is a lovely match.
 
Porto-Muiños
Based in Galicia on Spain’s rugged northwestern coast, Porto-Muiños has built its reputation on seaweed — and then some. Specialists in harvesting and preserving Atlantic algae, they bring a chef’s touch and a sustainability-first ethos to everything they do. From kombu-laced conservas to delicately prepared fish and vegetables, their tins reflect a deep respect for the ocean and an eye for culinary creativity. What began as a pioneering seaweed project is now one of the most distinctive voices in the world of conservas.
 
Ingredients: Mussels (55%) (Mytilus galloprovincialis) extra virgin olive oil, leek (9%), cider vinegar, onion, balsamic vinegar and sea salt.