La Brújula's mejillones en escabeche start with pristine Spanish mussels sustainably-harvested from Galician estuaries. The mussles are steam-shucked, cleaned, gently fried and then hand-packed in a flavor-boosting mixture of olive oil, vinegar, salt, bay leaf and smoky Spanish Pimentón de la Vera. The mussels are plump and sumptuous with a clean briny flavor and a delicate smoky tang from the pickled sauce.

These mussels are exquisite straight out of the tin—all that is needed is some slices of bread, a few wedges of lemon and plenty of good Spanish white wine (may we suggest a nice, crisp Albariño?). For another simple tapa, serve these mussels and the pickled sauce over sliced boiled potatoes with a finishing sprinkle of fleur de sel.