These mussels are harvested at peak season, cooked, and packed in a traditional escabeche of oil, vinegar, paprika, and spices. On the smaller side, they take on the marinade more readily, giving a deeper, more integrated sweet-sour flavor. Firm, tender, and evenly coated, with that signature balance of richness and acidity. Ready to eat, and just as at home on toast as they are worked into something warm.