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Mussels in Escabeche
Mussels in Vinegar Marinade
For the vermouth hour — toothpicks, bread, something cold to drink
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Plump mussels in the vinegar-and-spice marinade Argentina keeps for the aperitivo hour.
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Mussels in a bright vinegar-and-spice marinade bring a briny, tangy bite to the aperitivo table. Serve with toothpicks, good bread and something cold to drink, or spoon over toast.
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.
Shelf-stable. Sterilised in the tin — pantry, not fridge.
Specifications
Size111 g (3.9 oz) tin
Price$13
SodiumModerate
HeatNone
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