Maruxaina Mussels in Escabeche

Galician mussels from the Rías Baixas, cooked and steeped in escabeche - the Spanish preserving marinade of olive oil, vinegar and spices. The sharpness cuts through the sweetness of the mussels, so they're as good cold from the tin as they are warmed through. Maruxaina takes its name from a Galician legend, a mermaid said to haunt the ports of the Rías Altas.