Large, tender mussels foraged from Galician estuaries (six to eight per tin) are flavored in a salsa brava with pieces of kombu adding umami depth to the palate. The acidity of tomato, spice of onion and paprika, and minerality of seaweed round out this complex and delicious tapa adding a gently earthy, smoky sweetness to the wonderfully plump and brisk character of the mussels.