Cantara: Mussels in Escabeche

A bright, briny addition to your appetizer spread. These mussels are packed in escabeche, a tangy sauce of wine vinegar, sunflower oil, garlic, bay leaves and spices that balances their natural richness. Serve with crusty bread to catch the sauce, spoon onto crackers, or fold through warm rice for a simple meal. Keep a tin handy for an easy seafood plate with olives, pickles and good company.

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