Description
Ingredients: small size mussels (Mytilus galloprovincialis), sunflower oil, vinegar, spices, and salt.
WARNING:Â Cancer and Reproductive Harm —Â www.P65Warnings.ca.gov/food
We also sell the frother used in these videos.
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.
Matt (verified owner) –
Not as spicy as I expected, but wow the quality of these are amazing. Great flavor. Would order again and mix the escabeche into a dish.
toolndie (verified owner) –
Beautiful clean looking mussels in a red oil…they are plump at 1 to 1 ½ inches long…
Decent chew that is not too mushy…typical delish mussel flavor…then you get the vinegar followed by a nice hit of heat mid palate…and it lingers…to those worried about the heat level, don’t…the level of heat here is no more than say, a mild hot wing…
Overall this is a good tin…the whole flavor profile is balanced and no one element dominates…on the con side, nothing here makes you go wow either.
Anne Martin (verified owner) –
These were pretty and fairly uniform in shape and size. There was some pleasant heat in the oil. The vinegar note was a little heavy-handed for my liking, overwhelming the other flavor notes. The texture was as expected, not too soft. Matched well with plain crackers.
Hream McDan (verified owner) –
Very good at a great price. Not really spicy at all -maybe a 1.5 out of 5 in terms of heat- but the escabeche is worthwhile even without being spicy. Perfect to spoon a mussel + sauce onto a mini-toast, needing only a tiny bit of flaky salt on top. It’s not the most complex escabeche in the world, but it’s still quite delicious and you’ll enjoy each bite.
Espinaler, you’ve made quite possibly the “best budget mussels in escabeche” out there. Certainly a tin that I will buy again.
Daniel Nusdeo (verified owner) –
These were good, though I will say I preferred the Don Gastronom in Escabeche. I had these on top of crackers with various accoutrements like pickled onions and other veg, as well as hot sauce.
Next time I think I’d like to do these on top of some mini slices of toast instead of the crackers. I think the toast would soak up the sauce really nicely and lend more flavor. Still, a good can for the price!