These mussels are grown in the clear waters of the Galician Rías, inlets along Spain's Western coast. Lightly fried and then packed in escabeche, a blend of vinegar, olive oil, bay leaf and spices. There are between 12-16 small, tender mussels and they are delicious eaten right out of the tin with fresh bread to sop up all the juice. We also love to serve them alongside boiled potatoes & aioli or lightly tossed with fresh pasta noodles.