Premium mussels are packed in a typical Galician sauce of olive oil, red pepper, onion and tomato. To enjoy, serve chilled or at room temperature with a fine white wine and crusty bread.

These mussels are native to the pristine waters of the Galician estuaries, or ‘rias.’ Local watermen anchor wooden rafts to the sea floor. There the mussels feed on the rich sea life that rides the bracing currents off northern Spain, growing plump and meaty.

Chef José Andrés chose the cannery of Los Peperetes to make this premium seafood for his personal collection. The plumpest, healthiest mussels are cooked, the shells are removed by hand and the meat immediately placed in the tin.