Mussels in Spicy Chili & Garlic Sauce
Salty
From a pinch to a sprinkle, salty flavours create crisp structure that refreshes.
Spicy
Fresh, dried, toasted and bloomed: spiced flavours abound!
Mussels in Spicy Chili & Garlic Sauce
- Salty
From a pinch to a sprinkle, salty flavours create crisp structure that refreshes. - Spicy
Fresh, dried, toasted and bloomed: spiced flavours abound!
Galicia, Spain
Dating back to 1920, as a small canning company in Galicia, Ramón Peña began with the careful production of fish and seafood preserves. Utilizing the raw materials and precious artisanal processes from the origin, they have continued producing authentic luxuries for the senses ever since! The mussels are grown on floating rafts called “baixas” in Ga. . .
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Galicia, Spain
Dating back to 1920, as a small canning company in Galicia, Ramón Peña began with the careful production of fish and seafood preserves. Utilizing the raw materials and precious artisanal processes from the origin, they have continued producing authentic luxuries for the senses ever since! The mussels are grown on floating rafts called “baixas” in Galician estuaries, plucked when the perfect size, debearded, hand-fried, and packed in a light sauce. Everything in service of the MUSSELS, a delicate touch of garlic and light kick of cayenne pepper are intentional so as to not overpower the tender mollusc. Put on your next sea-cuterie board or serve atop sushi rice with creamy pops of yolky Japanese mayo.
Read Less
Galicia, Spain
Dating back to 1920, as a small canning company in Galicia, Ramón Peña began with the careful production of fish and. . .
Read More
Galicia, Spain
Dating back to 1920, as a small canning company in Galicia, Ramón Peña began with the careful production of fish and seafood preserves. Utilizing the raw materials and precious artisanal processes from the origin, they have continued producing authentic luxuries for the senses ever since! The mussels are grown on floating rafts called “baixas” in Galician estuaries, plucked when the perfect size, debearded, hand-fried, and packed in a light sauce. Everything in service of the MUSSELS, a delicate touch of garlic and light kick of cayenne pepper are intentional so as to not overpower the tender mollusc. Put on your next sea-cuterie board or serve atop sushi rice with creamy pops of yolky Japanese mayo.
Read Less
