Ati Manel Mussels in Pickled Sauce - at the height of mussel season every July to September, seafood packers make the most of the harvest by preserving them in tins as escabeche, a type of pickle. Vibrantly red from pimentón and glossy with olive oil, these pickled whole mussels can be enjoyed in endless ways: as pintxos atop toasted bread, or perhaps incorporated into appetizers, sides, and main dishes.