Recipes

Agathe Bernard

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

Two Caesar salad bowls with rice, croutons, and sardines with an open tin of sardines and a cloth napkin nearby.

Crispy Caesar Salad Rice Bowls with Sardines & Beans

Patagonia Provisions

This recipe for Crispy Caesar Salad Rice Bowls with Sardines & Beans is quick, high protein, full of fiber and packed with flavor.

2 min Read

A salad topped with sardines, beans and vegetables in a bowl on a wooden table with bread, an open tin of sardines and a cloth napkin nearby.

How to Eat Every Type of Tinned Fish

Patagonia Provisions

Our favorite simple ways to eat tinned fish using basic ingredients that can be swapped based on what you like or what’s in your pantry.

5 min Read

Cowboy Caviar-style dip with sardines, white beans, diced peppers, avocado, and tortilla chips in a rustic wooden bowl on a table.

Cowboy Caviar with Sardines & Beans

Patagonia Provisions

This single-serving Cowboy Caviar recipe uses Patagonia Provisions® Sardines & Beans: Black Beans, Corn & Salsa.

1 min Read

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