12/16 Mussels in Escabeche Sauce

About This Tin This is Chicha's tin. In the Calma & Chicha brand universe created by Santoña's Conservas El Capricho, Chicha is the fun, eccentric mussel character who cannot be held responsible for her actions when she's hungry — and she's grinning right at you from the front of this orange-and-white box, looking entirely pleased with herself. The fit is perfect. Mejillones en escabeche is one of the great classic preparations in Spanish conserva culture: plump Galician mussels packed in a bright, balanced marinade of wine vinegar, sunflower oil, garlic, bay leaf, and spices. The result is tangy where you expect brine, savory where you expect neutral, and deeply satisfying in a way that makes it hard to stop at one. The mussels are Mytilus galloprovincialis — the Mediterranean mussel farmed for generations on wooden rafts called bateas in the nutrient-rich estuaries of Galicia, a region that produces 95% of Spain's farmed mussels and roughly half of all farmed mussels in Europe. The escabeche preparation has deep roots in Spanish culinary tradition: vinegar, oil, garlic, and bay leaf working together to preserve the mussel while adding a layer of flavor that makes the whole tin taste considered and complete. Produced by Conservas El Capricho in Santoña, Cantabria — a town that effectively invented the canned anchovy — the craft behind this tin runs deep, even if the packaging makes it look effortless. What Makes It Special Galician Mussels, Raft-Farmed: Mytilus galloprovincialis sourced from the Galician rías, where Spain produces 95% of its farmed mussels. Raft cultivation on bateas in these cold, phytoplankton-rich estuaries produces mussels with exceptional flavor and texture. Classic Escabeche Preparation: Wine vinegar, sunflower oil, garlic, bay leaf, and spices — the traditional Spanish marinade that preserves the mussel while building a layer of bright, tangy flavor that makes the liquid in the tin worth drinking on its own. From Conservas El Capricho, Santoña: A family-owned cannery rooted in one of Spain's most storied canning towns, producing high-craft conservas under the Calma & Chicha label to bring serious Spanish seafood to a wider audience. Perfect Pairings The Classic Move: Open the tin, set it on a board next to a bag of good potato chips, and pour a glass of cold vermouth or manzanilla. This is how it's done in Spain — chips dipped in the escabeche liquid, mussel on top. Wine: Manzanilla or Fino sherry are the traditional call — their saline, nutty character mirrors the escabeche beautifully. A crisp, dry Txakoli or Albariño works equally well. On the Board: Serve the mussels at room temperature over thin crackers or toasted baguette slices. Spoon a little of the marinade over each one and finish with a sliver of pickled red pepper or a pinch of smoked paprika. Product Details Ingredients: Mussels (Mytilus galloprovincialis, mollusc), sunflower oil, wine vinegar, garlic, laurel, spices. May contain traces of fish. Weight: 3.88 oz / 110g net (70g / 2.46 oz drained) Origin: Santoña, Cantabria, Spain Allergens: Contains mollusc. May contain traces of fish.