Description
Ingredients: Mussels (Mytilus galloprovincialis) (63.64%), Sunflower Oil (24.8%), Wine Vinegar (Sulphites), (9.9%), Garlic, Laurel (Bay leaf), Spices, and Salt.
WARNING:Â Cancer and Reproductive Harm —Â www.P65Warnings.ca.gov/food
We also sell the frother used in these videos.
nrobinson (verified owner) –
This was my second experience with canned mussels since going to a local place that served conservas and becoming obsessed. Sardines are cool now? And there’s more than just sardines and tuna?!
After having a different brand of mussels at said place and loving them, I was really looking forward to this tin. Unfortunately they fell a bit short on flavor. They had a slight “fishiness” to them more so than most non canned mussels I had and far more than my first tin. The texture was great… creamy but with some structure. No grit at all. The sauce was good, but I found out after eating this can you’re supposed to emulsify the oil and vinegar before serving, so I missed out on that and got a more oily experience. I’ll give this can another shot after I have a few more mussel tins under the belt.
Peter Kupchick (verified owner) –
A fine tin of mussels especially at the price point. Flavor wise they were on par with the others I’ve had. Texturally maybe a bit less firm and snappy. Still enjoyed them thoroughly.
Hream McDan (verified owner) –
Ati Manel never disappoints – this is an above-average tin of mussels that is both beautiful and tasty. I slightly preferred their spicy escabeche version over this non-spicy version, but this escabeche was definitely good enough to soak up with mini toasts. Each mussel had a pleasantly soft (but not too soft) texture with just a hint of chalkiness but no grit. The sauce itself was seasoned well and above average overall, bringing a nice tang to each bite. Absolutely worth the purchase for anyone who loves mussels!
Savoury Snacks With Catz (verified owner) –
This was my second time trying tinned mussels in escabeche; I usually eat the smoked Patagonia ones in broth. My first experience was not good (can’t remember what tin). I didn’t understand the escabeche and couldn’t figure out why my mussels were packed in a sour, oily sauce.
Then I got this Ati Manel tin as part of a set with Anna Hezel’s Tins to Table book, and learned I was supposed to emulsify the sauce (thanks, RTG!). I was skeptical, but wanted to give it another try.
I emusified the sauce and mixed it into egg yolks for a simplified version of Anna’s deviled eggs with mussels: divine!
I ate a few more mussels with french fries and more sauce: also divine!
It’s a nice tin. The mussels aren’t rubbery or chalky, and the escabeche’s zip makes sense when paired with the richness of eggs or fried potatoes.
linfinityandbeyond (verified owner) –
Mussels had great texture! The escabeche is vinegary / tangy so you do need something to counteract that – either a toast, or I put it on Trader Joe’s white truffle potato chips with sour cream – umami city,
LA (verified owner) –
Very tasty morsels in a balanced, mild escabeche. I added a bit of hot sauce, but that’s personal preference; they’d be fine without embellishment. The mussels are meaty & pleasant to savor. Altogether a pleasurable offering, & a crowd-pleaser. Neither the “I need fire & funk” nor the “I hope this doesn’t taste like, y’know, fish” bloc has anything to complain about here.
bhartealex (verified owner) –
My first try of a mussel in escabeche. I went very simple, whipping up the sauce a bit and then serving over the mussels with some plain cape cod potato chips. They were excellent- meaty mussels with the tang of the sauce and salty crunch of the chip. A new favorite for me.