Pickled mussels and clams

Escabeche was a typical Moorish technique for conserving seafood and meat (no fridges in those days) using vinegar and spices. There must be a Spanish ancestral taste for it, since numerous types of canned seafood en escabeche now fill supermarket shelves and top brands are neatly displayed in the windows of old-fashioned grocery stores. Charlie’s version has real bite, tempered by a portion of spicy hummus (recipe on next page). You