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At the height of Spanish mussel season every July to September, seafood packers make the most of the harvest by preserving them in tins as escabeche, a type of pickle. Vibrantly red from pimentón and glossy with olive oil, these pickled whole mussels can be enjoyed in endless ways: as pintxos atop toasted bread, or perhaps incorporated into appetizers, sides, and main dishes.


Ati Mussels in Pickled Sauce

  • Mussels (Mytilus Galloprovincialis) (63,64%),
    Sunflower Oil (24,8%), wine Vinegar (9,90%), Garlic,

    Laurel, Spices and Salt

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