← The ConservasMejillones en Escabeche
Mussels in Escabeche
Mussels in Vinegar Marinade
For the vermouth hour — toothpicks, bread, something cold to drink
Scroll for more photos →
Plump mussels in the vinegar-and-spice marinade Argentina keeps for the aperitivo hour.
Escabeche — the vinegar-and-spice marinade — is one of the oldest ways of keeping food on the Argentine table, and mussels are its best subject: plump and briny, sharpened by the vinegar, rounded off by the oil. In Argentina a tin of mejillones comes out at the vermouth hour with toothpicks and bread, and that is the whole recipe. It belongs on the same table as the salt and, eventually, the blends.
How to use it
Serve cold with toothpicks and bread at the aperitivo hour, toss through warm potatoes, or pile onto a tostada with a little mayonnaise.
Ingredients
Mussels, oil, vinegar, spices, salt. Final panel follows the producer’s recipe.
In development. The conservas line is being sourced from the working canneries of Mar del Plata under our own label. No producer is named until an agreement is signed and the first lot has cleared our own tasting.
Shelf-stable. Sterilised in the tin — pantry, not fridge.
Specifications
Size111 g (3.9 oz) tin
Price$13
SodiumModerate
HeatNone
