Medium Galician mussels, lightly fried and then laid down in a classic escabeche of olive oil, vinegar, paprika, bay leaf, cloves, and black pepper. Delicate rather than aggressive, with the pickled tang doing what it should. Hand-packed near the Ria de Arousa, with fifteen cents per tin going to coastal cleanup. Do the Spanish thing: dump them onto a plate of thick potato chips and eat them with your fingers.
