Pickled mussels: Arnau Subías' viral trick to turn them into a luxury appetizer with a milk whisk

The idea has spread across social media, generating a mixture of surprise and eagerness to try it. Marine scientist Arnau Subías, an expert in fish and seafood, has demonstrated in a video how to transform a simple can of pickled mussels into a creamy appetizer using a utensil that almost everyone has at home. The video, produced in collaboration with the Galician company Real Conservera Española, shows the before and after of a bite that goes from basic to spectacular.

What makes Subías special is that he doesn't speak from hearsay: he's been sharing his knowledge of fish, seafood, and canned goods for years, which lends credibility to a trick that might otherwise sound like social media magic. You don't need to be a chef or have expensive equipment, just the desire to experiment with a can we all have in our pantry.

The key isn't buying anything unusual or adding extra ingredients. It's in the texture. As the cannery manager points out in the video, the marinade that goes into the can has one texture, but when you open it, you find something quite different. The good news is that restoring the original creaminess is incredibly easy.

Why does escabeche turn into cream when using a milk whisk?

The escabeche technique involves mixing oil, vinegar, spices, and sometimes paprika. Emulsifying it—that is, vigorously mixing the fatty and aqueous components that don't normally combine—results in a smooth, airy cream. A handheld electric milk frother provides just what's needed: rapid rotation and air, the two essential ingredients for foams and emulsions in appetizers.

This same utensil, the typical one we use to froth milk for coffee, is perfect for whipping small amounts of liquid without making a mess. The narrow glass also matters: with less surface area, the whisk works the marinade better and the foam forms faster. That's why it's not a good idea to use a wide bowl or do it slowly.

The step-by-step instructions for Arnau Subías' viral trick

The process is so simple it can be explained in half a conversation. First, open the can of pickled mussels and pour all the liquid into a rather narrow glass, carefully leaving the mussels inside the can. Don't drain them, because that liquid is the lifeblood of the aperitif.

Next, dip the milk whisk into the glass and whisk for a few seconds, until the escabeche changes color to a bright orange hue and gains a smooth, creamy consistency. Here's the trick: the whisk transforms the escabeche into a cream that's almost unrecognizable. All that's left is to return this cream to the can, pouring it over the mussels, and dig in with a fork.

Turning a can of pickled mussels into a luxury snack takes just ten seconds with a milk frother.

Why this mussel appetizer is worth it

The charm of this trick isn't just visual, although watching the pickled fish come together has a touch of magic. It's also a way to get the most out of a preserve that costs little more than a euro in many supermarkets, depending on the brand and current offers. Call it an affordable treat, call it entertaining guests without cooking.

The result isn't a heavy sauce or an unstable foam: it's a light cream that clings to the mussels and enhances their flavor. By keeping the mussels in the can, they retain their shape and texture, while the marinade goes from being a side dish to the star of the show. At my house, it's become our go-to emergency appetizer for days when we don't feel like cooking.

Galician canning tradition plays a big part in ensuring such a good starting point. A can of small, broken mussels is not the same as one with whole mussels and a well-balanced marinade. If you try this trick, it's worth choosing a can you already enjoy as is, because the blender only enhances the flavor of the contents.

To serve, simply place the can in the center of the table with a fork or some toast. If you want to add an extra touch, a few flakes of salt or a grind of fresh pepper are wonderful, although it's already delicious without any additions. Just be sure to allow one can per person if you're hungry, because it disappears quickly. If you don't have a milk frother, a mini electric hand mixer will do the trick, although the texture won't be quite as light.

A tip: don't overdo it with the whisk. A few seconds are enough for the foam to thicken, and if you overdo it, the cream can lose that light touch that makes it so pleasant. Then, using a small spoon or pouring it directly from the glass, distribute it over the mussels.

Compared to other canned snacks, pickled mussels have the advantage of requiring nothing more than a plate and a fork. With this simple trick, they also become a gastropub-quality bite without leaving home or breaking the bank. It's the perfect definition of eating well, beautifully, and cheaply.

And be mindful of allergies: mussels are mollusks, and if any guest can't tolerate shellfish, it's best to set aside a portion before making the emulsion. Otherwise, it's a quick, impressive appetizer with that touch of Galician preserves that never fails.

🍽️ The trick card

• 🍴 The trick: Emulsify the marinade with a milk whisk and return it to the can.
• ✅ What it's for: Turning a can of mussels into a creamy and elegant appetizer.
• 🧂 What you need: Pickled mussels, narrow glass and milk whisk.