Jose Andres Mussels In "Escabeche"

From the Galician coast of Spain, these mussels are harvested and carefully cooked and shelled by hand to bring you the plumpest, most perfect mussels. Prepared in an 'escabeche' sauce - a classic marinade of olive oil, vinegar, water, paprika, black pepper, bay leaves, onions and salt – these complement a good bottle of wine.