Rockfish Mussels Escabeche

Rope-grown in the clean tidal waters of Lyme Bay at peak size and freshness, these mussels are steamed, deep-fried, and preserved in a traditional escabeche of vinegar and DOP paprika.

Rope-grown mussels are among the most sustainable seafood you can eat — and among the most flavourful. The escabeche adds layers of acidity and warmth to the natural sweetness of the mussel, creating something genuinely unlike anything in the standard tinned fish aisle.

Serve as tapas with good bread, eat straight from the tin, or add to a seafood rice. Once you've tried these, tinned mussels in brine won't cut it.