Mussels hand-raised in the Galician estuaries using certified organic methods and packed by hand in organic extra virgin olive oil and organic cider vinegar with sweet paprika, nutmeg, cinnamon, and garlic. Tender, tangy, and a proper escabeche rather than a token splash of vinegar. Tip the whole tin over thick potato chips and eat with your fingers, or fold the liquid into mashed potatoes and pile the mussels on top.
