Mussels grown on rafts in the Galician rias, steamed and packed in escabeche. La Curiosa makes them in two versions, a classic escabeche and a spicy one built on the same base.

The base is the same escabeche of oil, vinegar, and paprika. The spicy version adds heat, which arrives after the tang rather than before it. Neither is aggressive.

Floating wooden rafts used across the Galician rias to grow mussels on suspended ropes. The method produces larger, meatier mussels than wild harvesting and is why Galicia dominates European mussel production.

Straight from the tin with potato chips or bread, which is how they are served in Galician bars. The escabeche is worth keeping, so spoon it over whatever you eat them with.

Warm rather than hot. It sits well below a chili oil or a piri piri preparation, and the vinegar in the escabeche keeps the heat in check. Most people find it approachable.