Cooked down the escabeche sauce from a La Barca tin for my lunch pasta then added the mussels at the end. Any other good sauce-from-the-tin tips?

Title says most of it. Had La Barca Mussels in Escabeche, but didn't want the full tanginess of it for lunch.

So I set the mussels aside and cooked down the sauce for 7 or 8 minutes with a little with garlic, onion, and olive oil, then added the pasta and mussels and a little butter for thickening.

Came out great–if anything I cooked it down too much–but the flavor was still there and really pleasant too.