Rockfish Lyme Bay Mussels Escabeche

Rope-grown mussels from Lyme Bay, close to Rockfish's own base in Brixham. They're steamed, deep-fried, then preserved in a light escabeche pickle before being hand-packed into the tin. The escabeche is made from sunflower oil, vinegar, paprika and salt, giving the mussels a gentle smokiness and tang. Rockfish processes its catch at its own quayside unit in Brixham.