Recipes

Agathe Bernard

Two chile-rimmed micheladas with lime wedges beside an open tin of spicy mussels and crusty bread on a wooden table.

Michelada with Organic Lager and Spicy Mussels

Patagonia Provisions

This recipe for michelada, a beer cocktail that gets its tang from lime, tomato juice, and chile salt, is made with Patagonia Provisions® Organic Lager and served with our tinned Spicy Mussels.

1 min Read

Grain bowl of mussels, brussels sprouts, farro, and vegetables on a wooden table with chopped pecans and mussels in an open tin.

Mussels and Brussels Grain Bowl

Patagonia Provisions

Patagonia Provisions® tinned Smoked Mussels bring rich flavor and ready-to-eat protein to this grain bowl with vegetables, pecans and a maple-Dijon vinaigrette. We use farro but swap in your favorite.

2 min Read

Two open-faced toasts on a wooden board are topped with mashed avocado, sliced cucumber, layered white anchovies and finished with chopped green onions. An opened tin of anchovies in oil sits nearby, with half an avocado and a folded cloth in the background.

White Anchovy and Avocado Toast

Patagonia Provisions

This recipe for tinned fish and avocado toast uses our Roasted Garlic Spanish White Anchovies. It’s quick, easy to prepare and full of protein.

1 min Read

Close-up of mussels in a skillet with oil and broth, chopped red peppers, herbs, and garlic. Nearby, square crackers and an open tin of marinated mussels sit on a light plate on a rustic wooden table.

Spicy Mussels “Rockefeller”

Patagonia Provisions

In 1899, shortages of imported escargot hit New Orleans’s Antoine’s Restaurant, prompting chef Jules Alciatore to invent Oysters Rockefeller in place of the French dish. Our recipe uses Spicy Mussels.

2 min Read