Most mussels from Galicia in Spain packed this way are gently cooked in olive oil and then canned with escabeche sauce, a vinegar-based sauce flavored with paprika, black pepper and bay leaf. This can has a small pepper included to give the sauce a little extra punch. Our favorite way to eat these is to open a small bag of Torres evoo potato chips and empty half the can into the bag. We give it a good shake and eat the chips and mussels with some small bamboo tongs - delicious!
