Side by Sides: Mussels in Escabeche are Very Different from Mussels in a Non-Vinegar-Based Sauce

We convert a lot of people who think they don’t like tinned mussels by asking them which ones they tried and didn’t like. And we say that if you’ve only ever tried mussels in escabeche, you need to give mussels not in escabeche a try before you write them off entirely. And, the reverse is true, as well. If you think you don’t like mussels but have only ever tried them in escabeche or only not-in-escabeche, you really should. The way vinegar affects the texture and mouthfeel of the meats is dramatic.

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Don Gastronom (La Narval) Fried Small Mussels in Escabeche 12/16

and

Patagonia Provisions Lemon Herb Mussels