Lightly cured with salt, organic sugar, a hint of garlic and onion, and a made in U.S.A. citric acid, these mussels are then cold smoked to retain their fresh, classic flavor that really lets the natural flavor of the mussels shine. Top a cheesy welsh rarebit; add a real punch of flavor to a seafood pasta or paella; simmer into a seafood chowder or stew.