1 bag nicest potato chips you can find
1 can tinned mussels, preferably either ceviched or stewed
Pimenton de la vera (smoked Spanish paprika) to taste
Arrange whole, unbroken chips on a serving dish. Top each chip with a mussel and finish with a pinch of pimenton. Finish the plate with a few drops of the sauce from the mussels and a drizzle of olive oil.
Jose Andres Foods