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Smoked mussels are a staple for the tinned-seafood fan, whether they prefer the elegant ones from the Iberian Peninsula, which fall under the larger umbrella of tinned seafood known as “conservas,” or they get down with the ones produced domestically.This recipe is an upgrade on the canned-mussel experience, with perfectly cooked, plump mussels marinated in smoke-scented olive oil. By using sous vide, we give you the option of two different textures for your mussels, both of which are superior to the sometimes rubbery texture of bivalves subjected to the high temperatures required by the canning process.Note that this isn’t actually a tinned, shelf-stable conserva, but a fresh-cooked take on the style. Technically these mussels last about a week in the fridge. Practically speaking, they’ll be gone before you can say, “Dang, that’s delicious!”