Fishwife Mussels in Basil Pesto, Spain

Fresh basil, savory mussels, garlic, and bright lemon come together in a rich olive oil base with an herbaceous, gently peppery finish. Fishwife Mussels in Basil Pesto, Spain begins with ASC-certified mussels raised in the cold, nutrient-rich waters of southern Chile, then brings them to Galicia, where they are hand-packed at a historic family-owned cannery with more than three decades of experience. The tin connects responsible aquaculture with the careful Spanish canning traditions at the heart of Fishwife’s approach to modern conservas.

Product Details:

• Producer: Fishwife Tinned Seafood Co.
• Founders: Becca Millstein, Caroline Goldfarb
• Seafood: Mussels
• Aquaculture: ASC-certified open-sea aquaculture
• Farming Method: Long-line mussel cultivation
• Harvest: Harvested at peak season
• Production: Hand-packed at a historic, family-owned cannery with more than three decades of canning experience
• Pack: Olive oil with basil, garlic, concentrated lemon juice, black pepper, and oregano
• Ingredients: Mussels, olive oil, basil, water, salt, garlic, concentrated lemon juice, black pepper, and oregano

Sensory Description:

Tender mussels carry the savory depth of the sea against a fragrant mixture of basil and olive oil. Garlic adds a rounded savory note, while concentrated lemon juice brings enough acidity to lift the richness. Black pepper and oregano add gentle aromatic complexity, leaving the finish herbaceous, briny, and bright without obscuring the character of the mussels.

Producer’s Background:

Fishwife was founded in 2020 by Becca Millstein and Caroline Goldfarb with the goal of bringing premium, responsibly sourced tinned seafood into the American pantry. Inspired in part by Millstein’s experience with Spanish and Portuguese conservas culture, the company has developed its range through partnerships with fisheries, aquaculture farms, and specialist canneries around the world. For these mussels, Fishwife pairs ASC-certified aquaculture in southern Chile with hand-packing at a family-owned cannery in Galicia, linking carefully sourced seafood with established Spanish preserving expertise.

Serving Suggestions:

Serve at room temperature or gently warmed to bring forward the basil, garlic, and olive oil. Spoon the mussels and their packing oil over hot linguine or spaghetti, pile them onto crisp toast with fresh tomatoes, fold them into warm rice or grains, or serve straight from the tin with crusty bread. A crisp white wine, dry cider, or cold lager provides a refreshing counterpoint to the savory mussels and herb-rich oil.