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Every conserverie has a slightly different take on how they prepare their mussels, and how they spice their escabeche. We don’t like to play favorites, but we will say that this one gets it right, to our taste. We love to serve these as an appetizer by folding the escabeche into whipped potatoes and then serving a mussel on a spoonful of the hot mixture, which warms the mussel through.
Ranked #50 on the worldbestfish.com Overall list.
111g (4 oz) tin
Pictured on orecchiette pasta.
In stock
Ingredients: Mussels(Mytillus galloprovincialis), olive oil, vinegar, wine, salt, natural flavour and bay leaf.
WARNING: Cancer and Reproductive Harm — www.P65Warnings.ca.gov/food
A simple method for emulsifying escabeche to make a sauce for serving.
We also sell the frother used in these videos.
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Kristine (verified owner) –
I recommend this tin and can say that this is one I will get again for RTG future orders.
I warmed up contents by flushing with hot water before opening the tin. Once opened, I saw 10 plump mussel pieces submerged in an orange oily concoction. The escabeche sauce was a good complement to the mussels. The enjoyable briny and subtle sweetness from the mussels paired well with the acidity from the sauce. I enjoyed the escabeche sauce and it reminded me of a punchy, but not overpowering bag of salt and vinegar potato chips. I am not sure that this is one I would eat on it’s own and straight from the tin as the escabeche sauce is worth savoring… so I ate these with a potato hash. Texturally these were softer side as one would expect with this type of preparation… however, there was not any noticeable grit or chalkiness.
This is my third try at mussels escabeche (other ones are Fangst blue mussels w/ dill and fennel, and Don Gastronom Fried Small Mussels in Escabeche). I rate this as a 4 to 4.5 stars out of 5. I will need to get another tin to determine if I now prefer this over the Fangst 🙂
justindsalyer (verified owner) –
These mussels in my opinion are one of the best tins out there to accompany a charcheuteri style of tins. The flavor of the Escabeche is truly remarkable and adds the perfect amount of “flavor” to pair with a tin of deenz.
tiff (verified owner) –
The star of the show here is the escabeche sauce — I recommend prepping it as outlined in the description with hot whipped potatoes, which soaked up the escabeche sauce really well.
As for the mussels themselves, they were plump and beautifully presented, and the texture was firm and not mealy at all. I enjoyed this much more than the Patagonia ones, but still don’t think I’m a fan of tinned mussels as the texture still doesn’t live up to fresh steamed mussels — perhaps warming them up next time will do the trick!
Robin Rockel (verified owner) –
I had never tried mussels in a tin, and wanted to dive right it. I bought these and a few of the Patagonia mussel tins. I found out that I am not a tinned mussel lover. But I did want to leave a review for these because I enjoyed them the most. They were meatier and less chewy than the Patagonia, I’m guessing due to them being fried. The marinade was solid and made a nice sauce.
Caleb Tenenbaum (verified owner) –
These are awesome!! Very flavorful – like – totally packed with flavor! We ate them on their own, but I’d recommend mixing with rice or pasta because the flavor is so strong. Definitely ordering again 🙂