Ati Manel Spiced Mussels in Escabeche


Escabeche is a method of preservation older than canning. Try using a plain potato chip as the delivery vehicle. See how good potatoes and mussels are? Now think of all the other potatoes you love. Improvise. Repeat.

110g (3.9oz) tin

Plated with whipped escabeche and potato chips.

In stock


Ingredients: Mussels (Mytilus galloprovincialis) (63.64%), Sunflower Oil (24.8%), Wine Vinegar (Sulphites), (9.9%), Red Pepper, Garlic, Laurel (Bay leaf), Spices, and Salt.

We also sell the frother used in these videos.

Warning:  Reproductive Harm –


  1. Hream McDan (verified owner)

    I’d never had mussels in escabeche before, so I built up a lot of (internal) hype for these. For the most part, they did live up to expectations. I whipped up the sauce a little with a whisk, poured it back over the (room temp) mussels in a bowl, grabbed potato chips, and easily scooped up a mussel + sauce with each chip.

    The mussels were high quality and an ideal medium-to-large size for putting on a potato chip. Texture was soft & smooth without grit, not chewy at all. The spice level was great, probably a 2 out of 5 on the heat scale and perfectly enough to notice it was there. As a person who usually only eats mussels in cioppino or pasta, this was a very good 4 star (out of 5) first experience in this genre. I could see these really working in other applications, like dips, pastas, soups. Or toast, definitely toast.

    All in all, this tin made me both (1) want to try mussels in escabeche again, and (2) want to try other things from Ati Manel. Recommended.

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