Mussels raised in the cold water of southern Chile, then hand-packed in Galicia in a tomato sauce with red pepper, garlic, smoked paprika, and a little cayenne. Bold and balanced - the sauce has real backbone without steamrolling the mussels. ASC certified and gluten free. Toss the whole tin into spicy spaghetti, or pile them onto crusty bread with aioli and call it dinner.
