Canned mussels may not be as popular as tuna, but they are among the most appreciated appetizers, especially those prepared in escabeche. It’s not surprising, as they not only have a rich flavor and numerous nutritional properties but are also among the most cost-effective foods.
Escabeche is an age-old method of hot preservation made with vinegar, oil, and salt, to which aromatic herbs, pepper, paprika, garlic, among others, can be added, varying according to individual taste when made at home or by the manufacturer in the case of canned goods.
But here it’s not so much about knowing the dietary values of this mollusk, which is cultivated in many points along the Spanish coast, but rather about considering whether or not it is advisable to consume its juice or, as it is called in the food industry, its “liquid of government.”
It is a matter that arouses as many passions as reservations. While some argue over consuming it, others have no qualms about throwing it directly down the drain because they consider it harmful to their health.
Nutritionist Beatriz Robles is unequivocal. “It can be categorically stated that it is completely safe. Whether to drink it or not depends solely on personal taste.” It is important to consider, she continues, “that all ingredients and additives used in food products must necessarily be edible.” Only authorized ones can be used, and all are subject to the rigorous controls of the European Food Safety Commission.
“It is possible,” adds Beatriz Robles, “that the distribution of preservatives, stabilizers, etc., may not be homogeneous between the product and the liquid. Depending on solubility, the type of food structure, and other factors, there may be some minimal variation in the quantity, but what we take to the stomach is the same when we eat the mussel as when we drink its juice.”
The expert emphasizes that it is more important to consider the quality of the preserved ingredients. “A escabeche will not have the same nutritional values if it is prepared with sunflower oil or extra virgin olive oil; with a wine vinegar or another of lower quality.” The conclusion is that if it is safe to eat the mussels from a can, the same goes for the juice that covers them. Some even go further and advise using it to season stews or salads.
Beatriz Robles considers salt to be a more concerning aspect, not only in the case of these preserves, but in all canned foods. It is an essential ingredient in the preservation process and is present in both mussels and the sauce covering them. “Often in excessively high amounts,” explains the expert. For this reason, it is not advisable for individuals with health issues related to salt intake to consume a lot of canned foods. If they do, they should opt for low-salt options.
Another aspect that should not be overlooked is that it also has a considerable amount of olive oil, an essential ingredient for making escabeche. Therefore, those who are on a weight loss or low-fat diet should not consume the juice, where a good part of the oil is concentrated. It is also important to know what type of oil it contains, which should be specified on the label and will determine its price. In that case, it is preferable to opt for natural mussels, which have a much lower calorie content.
That being said, everything that is included in a can or jar of preserves is meant to be consumed. However, despite being authorized, some preservatives, stabilizers, and so on, may cause intolerance in some individuals. Logically, they should not consume the liquid, nor the mussels, which are infused with the same chemical components.
On the positive side, it must be said that pickled mussels are rich in vitamins, especially B12. Specifically, 100 grams contain 7.7 micrograms (µg). They also provide a long list of nutrients such as iron, iodine, potassium, zinc, magnesium, and calcium; vitamins from groups B, C, D, E, and K. They offer 11.8 grams of protein, 77.7 kilocalories, 61.9 mg of cholesterol, and 2.5 grams of fat.
There are many ways to make the most of that juice if you prefer not to drink it directly. A quite popular appetizer in some areas of Spain is to drizzle mussel juice over potato chips, which gives them a tasty and unique contrast.
Some chefs recommend using it to incorporate it into other preparations and stews. It can even be frozen if it is not going to be used immediately to season a potato salad, a fish stew, or some grilled vegetables.
A concerning issue for many people is the interior coatings of many canned foods that contain the controversial BPA. In the case of pickled mussels, it is highly likely that they contain BPA, as the acids in the vinegar are very corrosive and the can needs protection from oxidation.
