Paco Lafuente Mussels in Escabeche 12/14


Plain potato chips make a classic delivery vehicle. We also love to fold the tin liquid into hot whipped potatoes and arrange the meats atop the mound, to allow the potato heat to perfectly warm the meats.

115g tin

In stock

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Ingredients: Mussels (shellfish), olive oil, vinegar, spices and salt.

WARNING: Cancer and Reproductive Harm —

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

We also sell the frother used in these videos.


  1. samchakmakian (verified owner)

    Enjoyed as part of a four tin tapas spread with family for a light dinner.

    I’ve never had anything in escabeche before, and I can definitely say I’m a fan! The sauce these came in was pickly and sour, perfect to contrast the salty crunchy kettle potato chips we had them with. I followed the emulsion trick in the description for an impressive presentation for my family, which they loved. I think next time I may add some additional olive oil to the sauce before emulsifying, as I think that will make it a bit thicker and hold longer. I’m not a connoisseur of mussels but these were lovely! Creamy texture, good flavor. Good price for this tin!

  2. Yousif Al-amin (verified owner)

    This was my first foray into tinned mussels as well as anything prepared in escabeche. I paired them with classic kettle cooked potato chips. It’s hard not to notice the sharp contrast between the acidic, tart, flavorful sauce compared to the milder flavor of the mussels; the mussels themselves were beautifully packaged and each piece was solidly preserved. They had a soft, satiny texture (similar to pate or liver) that end with a slightly gritty, salty note as you finish chewing each mussel.

    I may need to experiment with pairing the sauce with a milder base (like the whipped potato recommendation) because I was not enamored by the escabeche. I wonder if it’s because I served this as part of a tapas-heavy brunch; the mussels/sauce did not really have a chance to shine in the way that they might on their own. Overall very glad I tried these but I will not be running to purchase this tin again soon.

  3. Hream McDan (verified owner)

    Very tangy escabeche surrounding beautiful, large mussels. Texturally, these were about the creamiest mussels that I’ve ever had … not only were there no chewy bits, but they truly melted in your mouth! If that’s the kind of texture that you have been looking for, then look no longer. I had no trouble finishing this tin but if given the choice, I’d personally prefer a little more chew (without being chewy). While the escabeche itself didn’t match the depth of flavor as say, a Ramon Pena escabeche tin, the sauce was delightfully vinegar-forward and had the tang that I really look for. Very happy to have tried this and would strongly recommend to anyone looking for a very creamy mussel consistency.

  4. emosberger (verified owner)

    This was a wonderful tin of escabeche-style mussels, definitely in the same league as Ramon Peña and other premium brands. The mussels themselves were fairly soft without the noticeable chew that I experienced with other brands. That said, the texture was a perfect match for the vinegar sauce. Had several on their own, then had the rest with with my brown rice and chili crisp. It made for a remarkable lunch and this is a tin that I would be happy to try again.

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