Tip the mussels straight from the tin onto a plate with a few crackers or slices of crusty bread, and spoon over some of the sauce. They also work well folded through a simple salad or served alongside olives and a wedge of lemon as part of a tapas spread. Chill the tin beforehand if you'd rather serve them cold. Suits anyone keeping a few tins in the pantry for guests who turn up unannounced.
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