fishposting

“my dearest edwina, i have come into possession of four large whelks”

Spicy mussels in extra-virgin olive oil and broth

Made by Patagonia Provisions

the mussels in their open tin, on a white ceramic plate. a bit of my black countertop in the corner, some potato chips at the top. a few mussels poke out of the broth; a mish mosh of chili pieces are mixed in. the broth has gorgeous droplets of red chili-infused oil in it

a dozen or so big, beefy boys swim with hot pepper chunks in a light broth, all aglisten with red olive oil

these are good. they're not en escabeche---the broth lightens everything. notably, pleasantly spicy

i gave these the mejillones en escabeche tapas treatment, but i don't think that serves these best---i was scooping broth like an animal.

the empty box stands behind the finished plate on my teak veneer table. i turned the tin upside down, and the plate has a pool of broth in the center, mussels on one side, and chips on the other. the mussels in their open tin, on a white ceramic plate. a bit of my black countertop in the corner, some potato chips at the top. a few mussels poke out of the broth; a mish mosh of chili pieces are mixed in. the broth has gorgeous droplets of red chili-infused oil in it

mix these into a stiff pajeon batter (the broth will loosen it), make a seafood stew, pour this over polenta with bitter greens and garlic

i was still saying "these are so good" as i drank the juice off the plate like a wilding kindergartner, washed my hands like a well behaved kindergartner, and put the washed out tin into a brand new trash bag like a moron

18g protein, 12g fat, and 4g carbs in 190kcal

patagonia's macros are never ideal, but this is tied with the lemon herb mussels, second only to plain smoked (and the bagged salmon, natch)

original tweets