Ati Manel Spiced Mussels in Pickled Sauce

$7.99

In stock

Qty
  • Ati Manel

  • Bivalves

  • Caputo's Preservation Program

  • Caught in Iberian Peninsula

  • Mussels

  • Preserved in Oil

  • Preserved in Pickled Sauce

  • Product of Portugal

  • Sourced in Porto

  • Tinned Mollusks & Shellfish

  • Tinned Seafood Whole

  • Tinned Seafood with Garlic

  • Tinned Seafood with Paprika

  • Tinned Seafood with Pepper

  • Tinned Seafood with Wine



CPP designation highlights select products made with traditional craft to support biodiversity & stewardship
Meaty, plump, and perfectly balanced, these rich, sweet, and spiced mussels are as timeless and delicious as it gets.

Made in Galicia in the old way, the sauce is a spicy twist on a classic escabeche, a medley of oil, vinegar, and pepper that predates modern Spain and harkens to a time when southern Iberia was part of the Islamic Empire called Al-Andalus (which became the name Andalusia). It is bursting with tradition and flavor. We enjoy them tossed with fusilli and green olives or toothpicking them straight from the tin.

TASTING: bouncy, umami, bright, rich

PAIRING: rioja, verdejo, whipped feta

INGREDIENTS: Mussels, Sunflower Oil, Wine Vinegar, Red Pepper Garlic, Bay Leaf, Spices, Salt

CAUGHT IN: Galicia

In stock

Qty
  • Ati Manel

  • Bivalves

  • Caputo's Preservation Program

  • Caught in Iberian Peninsula

  • Mussels

  • Preserved in Oil

  • Preserved in Pickled Sauce

  • Product of Portugal

  • Sourced in Porto

  • Tinned Mollusks & Shellfish

  • Tinned Seafood Whole

  • Tinned Seafood with Garlic

  • Tinned Seafood with Paprika

  • Tinned Seafood with Pepper

  • Tinned Seafood with Wine

Meaty, plump, and perfectly balanced, these rich, sweet, and spiced mussels are as timeless and delicious as it gets.

Made in Galicia in the old way, the sauce is a spicy twist on a classic escabeche, a medley of oil, vinegar, and pepper that predates modern Spain and harkens to a time when southern Iberia was part of the Islamic Empire called Al-Andalus (which became the name Andalusia). It is bursting with tradition and flavor. We enjoy them tossed with fusilli and green olives or toothpicking them straight from the tin.

TASTING: bouncy, umami, bright, rich

PAIRING: rioja, verdejo, whipped feta

INGREDIENTS: Mussels, Sunflower Oil, Wine Vinegar, Red Pepper Garlic, Bay Leaf, Spices, Salt

CAUGHT IN: Galicia