Mussels in Vinegar

These mussels come from the waters of Galicia in northwest Spain. The region’s rugged shores provide an abundance of crustaceans and mollusks, many of the best harvested for canning and preservation. The escabeche is a marinade of sunflower oil, vinegar, paprika, nutmeg, garlic, cinnamon, and salt. A tin makes a simple, flavorful tapa that pairs well with a dry Spanish cava.