The Spanish excel at preserving food, and chef Ryan Pollnow always has several conservas on the menu at Aatxe ("Ah-chay") restaurant in San Francisco. These lightly pickled mussels are surprisingly easy to make, yet taste as though you spent hours on them. Serve with hunks of warm baguette to soak up the spicy, delicious oil.
This Story Originally Appeared On sunset.com
Credit: Thomas J. Story
Aatxe, San Francisco
111 calories; calories from fat 84%; protein 2.2g; fat 11g; saturated fat 1.6g; carbohydrates 2.3g; fiber 0.1g; sodium 143mg; cholesterol 4.6mg.