Don Gastronom (La Narval) Mussels in Spicy Garlic Sauce


We love the classics, we do. But, we also call ’em like we see ’em, and we like mussels in just about anything else better than we like mussels in escabeche.

And we’ve yet to meet a savory that isn’t improved by garlic and chili pepper.

Great straight from the tin, or folded into a dish of freshly made rice. Also amazing tossed with angel hair pasta and garnished with purple basil.

110g tin

In stock


Ingredients: mussels (Mytilus galloprovincialis), olive oil, garlic, and chili.

PROP 65 WARNING: This product could expose you to chemicals which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to

The terms “spiced” and “spicy” are used pretty much interchangeably in the tinned fish world, to mean two different things: with a hot pepper (or hot pepper flavor), and with cloves/bay/carrot/hot pepper. There are many examples of both terms being used to mean both things.

We are so frustrated by how widespread this confusing inconsistent usage is that we’ve gone through our entire product line to correct the incorrect ones such that our description of “spiced” or “spicy” will always indicate which it really is, regardless of the packaging. “Spicy” = with hot pepper flavor. “Spiced” = with the cloves/bay/carrot/hot pepper flavors.


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