José Andrés' Favorite Way To Eat Mussels Is A Strange Combo We Can't Wait To Try

Mussels are known for having a sweetly briny flavor profile and pleasingly firm texture. In addition to steaming and grilling, these toothsome mollusks can also be canned for greater convenience and flavor. Among the many varieties of tinned mussels available today, chef José Andrés also features his own brand canned in escabeche sauce. Escabeche refers to a Spanish tradition of soaking mussels in a mix of vinegar and olive oil. The vinegar effectively "cooks" the mussels, similar to the effect that lime juice has on fish in ceviche preparations; the tangy condiment also naturally pairs with potatoes.

While Andrés is famous for being a world-renowned chef and humanitarian, he's also a huge fan of life's simpler pleasures. That's why he recommends a very curious addition to fans of his canned mussels. When seeking a simple yet delicious combination to whip up a quick tapas-style appetizer for an event or just because, Andrés suggests heading over to the chip aisle to replicate a dish that's quite beloved around the world.

While it may seem like an odd pairing to the uninitiated, mussels in escabeche sauce and chips are a wildly popular combination in Spain, especially when enjoying an alcoholic beverage. Additionally, the elevated snack appears on the menu at José Andrés' Spanish Diner, an establishment that specializes in Spanish-style comfort food. If you're not planning a trip to Spain and can't make it to Andrés' restaurant, don't worry. A recent video posted to the chef's TikTok page offers an easy hack that allows you to enjoy this preparation right at home.

@chefjoseandres

My team showing you my favorite way to eat mussels! Grab a tin of our mussels in escabeche and pair with José Andrés Chips. It's delicious!! #tinnedfish #tinnedseafood #joseandresfoods

♬ Sure Thing (sped up) – Miguel

In the video, a person is seen opening a can of Andrés' mussels in escabeche sauce. A small bag of chips appears next, its contents arranged on a plate. Both the escabeche sauce and mussels are then poured over the chips to create what Andrés calls his "favorite way to eat mussels," according to the caption. Overall, commenters are enthusiastic about the combination, with many claiming to have tried the treat for themselves. Luckily, you can sample this surprising dish on your own in just a few simple steps.

When menu-planning for a party or gathering, it helps to have an impressive culinary mind in your corner. To this end, chef José Andrés has shared a recipe for his unbelievably simple mussels and chips combo. In addition to using his own brand of chips and mussels, the recipe also calls for Cornicabra Extra Virgin Olive Oil (also under the Andrés brand), as well as sweet Spanish paprika (often referred to as pimentón).

Start by spreading the chips out over a serving plate. Make sure the chips you select are unbroken, so they can accommodate a juicy, succulent mussel. Once you've arranged individual mussels on each chip, sprinkle with pimentón according to taste. Next comes a few splashes of olive oil, and finally, finish the dish with a bit of the escabeche sauce from the can. As for a beverage accompaniment, Andrés suggests a dry white wine to perfectly complement this easy appetizer.