{"product_id":"rockfish-lyme-bay-mussels-escabeche","title":"Rockfish Lyme Bay Mussels Escabeche, 120g","description":"\u003cp\u003eRockfish Lyme Bay Mussels in Escabeche are the kind of tinned seafood that makes you wonder why you ever bothered with anything else. Rope-grown in Lyme Bay just off the South Devon coast, steamed and lightly fried, then hand-laid into tins and bathed in a classic Spanish escabeche of sunflower oil, vinegar, DOP paprika and salt. British shellfish, finished by master canners in Asturias - and exceptional from the moment you open the tin.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese need almost nothing else. Tip the lot - mussels and their paprika-stained oil - onto a small plate with some good sourdough, a wedge of lemon and a glass of chilled fino, manzanilla or albariño. From there, spoon them onto warm garlic-rubbed toast, fork them through a warm potato salad, pile them onto a Spanish tortilla or just eat with a bag of thick cut potato crips. The full conservas-bar tapa, ready in seconds.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy we love it:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMade by Rockfish, the Mitch Tonks restaurant group based in Brixham - proper South West fish people doing tinned seafood properly\u003c\/li\u003e\n\u003cli\u003eRope-grown mussels from Lyme Bay, sent to Asturias in northern Spain to be cured in the centuries-old conservas tradition - British fish, European craft\u003c\/li\u003e\n\u003cli\u003eSteamed, lightly fried and hand-laid into the tin in a classic escabeche of sunflower oil, vinegar, DOP paprika and salt - properly aromatic rather than a heavy marinade\u003c\/li\u003e\n\u003cli\u003eRestaurant-quality tinned seafood - the kind of tin that turns a glass of fino into a proper aperitivo with zero effort\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to use:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOpen the tin and serve straight up as a tapa, with sourdough, lemon and a glass of chilled fino, manzanilla or albariño.\u003c\/li\u003e\n\u003cli\u003eFork onto warm garlic-rubbed toast and finish with a few drops of the paprika oil from the tin.\u003c\/li\u003e\n\u003cli\u003eStir gently through a warm potato salad with fresh parsley and red onion, or pile onto a Spanish tortilla.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eOnce opened, transfer any unused mussels and the escabeche into a small airtight container, refrigerate and use within 2 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMore information:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRockfish is the tinned-seafood range from Mitch Tonks' restaurant group, based in Brixham - they source from the South West fleet and have their fish canned by traditional Spanish artisans in Asturias\u003c\/li\u003e\n\u003cli\u003e120g tin (72g drained) - serves two as a tapa, or one as a generous lunch with bread\u003c\/li\u003e\n\u003cli\u003eStore in a cool, dry place out of direct sunlight. Once opened, transfer to an airtight container, refrigerate and use within 2 days.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAllergens: \u003cstrong\u003eMOLLUSCS\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIngredients: \u003cstrong\u003eMussels\u003c\/strong\u003e (Mytilus edulis) (\u003cstrong\u003eMOLLUSC\u003c\/strong\u003e) (60%), sunflower oil, vinegar, DOP paprika, salt\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Rockfish","offers":[{"title":"Default Title","offer_id":57062399902071,"sku":null,"price":7.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/6008\/3610\/files\/Rockfish-Lyme-Bay-Mussels-Escabeche-120g.jpg?v=1780412016","url":"https:\/\/somersetfoodie.com\/products\/rockfish-lyme-bay-mussels-escabeche","provider":"Somerset Foodie","version":"1.0","type":"link"}