Jose Gourmet Fried Mussels in Marinade

Mussels farmed in the rías of Galicia, in north-west Spain, are fried before being packed in an escabeche-style marinade of olive oil, wine vinegar, garlic, bay leaf and spices. Frying first gives the mussels a firmer, meatier bite, and the vinegar adds a sharp tang that cuts through the richness of the oil and the sweetness of the shellfish. Eat them cold, straight from the tin, with a cocktail stick.