Ingredients: mussels (Mytilus galloprovincialis), organic extra virgin olive oil (25%), organic cider vinegar (11%), sea salt & organic spices (sweet paprika, nutmeg, cinnamon, garlic)(0.5%).
A simple method for emulsifying escabeche to make a sauce for serving.
We also sell the frother used in these videos.
California Proposition 65
Warning: This product can expose you to BPA which is known in the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.
Jim R (verified owner) –
My first foray into the world of mussels was a delight with this tin. Inside were about 10 little fellows in a lovely, slightly amber, seasoned oil. The mouthfeel on these is very tender and luxurious. About 90 percent of the mussel is so tender that it just almost dissolves with little chewing. The remaining 10 percent is a bit of a rubbery, moderate gristle which you can either swallow or spit out as you prefer, but it isn’t difficult to swallow. Just goes with the territory that there is some membrane like that. The mussel overall flavor is clean tasting with no or very little fishy taste. What makes them soar is the spice blend added to the oil: cider vinegar, paprika, nutmeg, cinnamon, and garlic. It’s warm and inviting and dazzles the taste buds in a slightly exotic way. (I actually used the leftover oil to spice up that evening’s supper, which was a leftover piece of rather boring tilapia. The oil from these mussels was great over the top of it to make it more exciting.) The sad part about these mussels is that they disappear very fast, faster than fish, so the experience is over far too quickly. At the price point they are, they will be more of an occasional treat for me than an everyday lunch item, but I enjoyed them immensely.