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Spiced Mussels in Pickled Sauce, Ati Manel, Spain
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
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
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We acknowledge that we are on the unceded ancestral homelands of the Ramaytush Ohlone (the original inhabitants of the San Francisco Peninsula) and the Wappo & Miwok (the original inhabitants of Napa County).