Bogar Mussels in Escabeche 12/16


DOP Mussels from the Galacian Rias are widely considered to be the best you can obtain. Size is a matter of personal (and cultural) preference. If you want to eat them straight from the tin, we recommend serving them on your favorite plain potato chip. For something a bit nicer, try whisking the tin liquid until it emulsifies into a stable sauce thick enough to coat the meats.

111g (net) tin

Pictured with emulsified escabeche and potato chips.

Learn how to emulsify here:

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Ingredients: Mussels, sunflower oil, vinegar, wine, salt, and natural flavor.

WARNING: Cancer and Reproductive Harm —

A simple method for emulsifying escabeche to make a sauce for serving.

We also sell the frother used in these videos.


  1. Peter Kupchick (verified owner)

    Prepared for a friend on bread with the usual suspects and they were very happy. Had a few out of the tin myself and texturally they could have been a bit firmer. Still thoroughly enjoyed. Used the tool from this site to emulsify the Escabeche and worked perfectly.

  2. Hream McDan (verified owner)

    Daaaaaang. Brilliantly balanced escabeche, I’m not sure I’d be able to distinguish that sauce from that of a Ramón Peña tin … and that’s high praise. Didn’t even find myself reaching for flaky salt or mini-toasts, it is simply spectacular straight from the tin. Very high quality mussels with a nice medium-soft texture and it felt like there were about 25 in there. I rank these right alongside the Matiz mussels and absolutely, absolutely will buy them again. Impressive job, Bogar.

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