Before these mussels ever see a tin, they go over a wood fire at Gueyu Mar's asador in Asturias. Then they are laid down in an escabeche built on Arbequina extra virgin olive oil, vinegar, onion, and paprika. The result is an intoxicating smokiness against the tang of the pickle, and it is genuinely unlike any other tinned mussel we carry. Eat them straight from the tin, or warm them gently onto a tapas board with bread. This is probably the pinnacle of tinned mussels.
