Musseling Through
After a tough set of sardines and a rough few personal weeks it's time to muscle through with a cool set of tinned mussels.
I definitely splurged on this set of tins, so there aren’t as many reviews. Thus I’ve added a little recipe at the end to spruce up this review.
José Andrés has been a huge name in the culinary world for years now, so I was incredibly excited to see something of his close to home. I found these mussles at Harris Teeter in the cheese and charcuterie sections next to the olive bar.
Galician Style Mussels 9/10
This tin is defined by the bright and freash sauce the mussels are submerged in. The chunky tomatoes, red peppers, and onions bringing a nice sweetness that compliments the savory mussels. The mussles texture is firm and smooth when bitten into, not grainy like I’ve had from brands. The overall experience was awesome and I wish I has some Spanish crystal bread and olives to accompany this expierience. I will definitely be buying this tin again.
Mussels in “Escabeche” 8/10
The mussels have a powerfully tangy flavor and a wonderfully smooth and firm texture. The paprika is really the defining flavor in this tin and mixed with the savory mussel it has a curred meat flavor that is quite unique and would make this a very nice addition to a charcuterie board.
This is the brand of mussles I use for this recipe.
This recipy can be made Dairy free with Miyoko’s Butter and Nutritional Yeast instead of Parmesan.
I didn’t have parsley this time, but I promise it’s worth it!