Ramón Peña Mussels in Escabeche 8/12, Silver Line


Hand packed in the traditional fashion, mussels in escabeche is one of the staples in the world of conservas. Whether you whisk the tin liquid until it emulsifies into a sauce thick enough to coat the meats, fold the liquid into whipped potatoes and serve the meats atop tasting-spoons-ful, or eat them using the best potato chips you can find as the delivery vehicle, or just toothpick them out of the tin and eat them, there’s no wrong way to enjoy.

110g (3.9 oz) tin

In stock


Ingredients: Mussels (Mytilus galloprovincialis), olive oil, sunflower oil, vinegar, spices, and salt.

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

We also sell the frother used in these videos.

Warning:  Reproductive Harm –  www.P65Warnings.ca.gov/food/


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