These mussels are grown in the clear waters of the Galician Rías, inlets along Spain's Western coast. Lightly fried and then packed in escabeche, a blend of vinegar, olive oil, bay leaf and spices.
There are between 12-16 small, tender mussels per tin, and they’re delicious eaten right out of the tin with fresh bread to sop up all the juice. Perfect for a picnic or on the trail, all you need are a few toothpicks to fish the mussels out with!
New York, NY
Owners Nialls, Nick and Leah are restaurant people. Together, they own four restaurants in New York City that are neighborhood spots inspired by the coasts of the Mediterranean and have become destinations: Hart’s, Cervo’s, The Fly and Eel Bar. Since they opened the first spot in 2016, they’ve served hundreds of thousands of people, been reviewed by The New York Times and named among the best new restaurants in the country twice by Bon Appetit.
Back in 2013, Nialls had just opened a tinned seafood bar in the East Village of Manhattan. Unsatisfied with the options available to him from distributors at the time, he started working directly with domestic and international canneries, creating relationships and importing the best of the best himself. Building on those connections, and they're experience running restaurants together (turned specialty food markets for two years in the pandemic), they finally launched Minnow in 2021. Now they scour the world for the people preserving the best fish at the height of its freshness and with a deep commitment to sustainability.