Mussels in Spicy Chili & Garlic Sauce (Silver Line), Ramon Pena, Spain
Mussels in Spicy Chili & Garlic Sauce (Silver Line), Ramón Peña, Spain
Founded in 1920, Ramón Peña continues to set the standard for Galician conservas with a focus on quality, tradition, and deep respect for raw ingredients. These mussels are farmed in the estuaries of Galicia, hand-fried, and packed in a bold garlic and cayenne pepper sauce.
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PRODUCER: Ramón Peña
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ORIGIN: Galicia, Spain
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VARIETY: Mediterranean Mussels (Mytilus galloprovincialis)
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FARMING: Grown on floating rafts (bateas) in Galician estuaries
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PREPARATION: Debearded, hand-fried, and preserved in a garlic and cayenne-infused oil blend
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TEXTURE: Bouncy and plump with a smooth, clean bite
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FLAVOR PROFILE:
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Aromas: Garlic, olive oil, and warm spice
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Palate: Rich umami from the mussels, with savory garlic and a soft, lingering heat from the cayenne
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Finish: Spicy, oily, and full-flavored without being overwhelming
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PAIRINGS:
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Albariño, Garnacha Blanca, or dry cider
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Wheat beer, vermouth, or yuzu highballs
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Seaweed salad, pickled onions, or mayo-based sauces
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SERVING SUGGESTIONS:
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On salt & vinegar potato chips or crusty toast
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Over sushi rice with Kewpie mayo and scallions
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As part of a bold seacuterie spread with pickles and radish
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INGREDIENTS: Mussels, olive oil, sunflower oil, garlic, cayenne pepper, salt
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CAUGHT IN: Galicia, Spain
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LINE: Silver Line
Bold, briny, and unapologetically savory—mussels with serious flavor and just the right amount of heat.
Mussels in Spicy Chili & Garlic Sauce (Silver Line), Ramon Pena, Spain
Mussels in Spicy Chili & Garlic Sauce (Silver Line), Ramón Peña, Spain
Founded in 1920, Ramón Peña continues to set the standard for Galician conservas with a focus on quality, tradition, and deep respect for raw ingredients. These mussels are farmed in the estuaries of Galicia, hand-fried, and packed in a bold garlic and cayenne pepper sauce.
-
PRODUCER: Ramón Peña
-
ORIGIN: Galicia, Spain
-
VARIETY: Mediterranean Mussels (Mytilus galloprovincialis)
-
FARMING: Grown on floating rafts (bateas) in Galician estuaries
-
PREPARATION: Debearded, hand-fried, and preserved in a garlic and cayenne-infused oil blend
-
TEXTURE: Bouncy and plump with a smooth, clean bite
-
FLAVOR PROFILE:
-
Aromas: Garlic, olive oil, and warm spice
-
Palate: Rich umami from the mussels, with savory garlic and a soft, lingering heat from the cayenne
-
Finish: Spicy, oily, and full-flavored without being overwhelming
-
-
PAIRINGS:
-
Albariño, Garnacha Blanca, or dry cider
-
Wheat beer, vermouth, or yuzu highballs
-
Seaweed salad, pickled onions, or mayo-based sauces
-
-
SERVING SUGGESTIONS:
-
On salt & vinegar potato chips or crusty toast
-
Over sushi rice with Kewpie mayo and scallions
-
As part of a bold seacuterie spread with pickles and radish
-
-
INGREDIENTS: Mussels, olive oil, sunflower oil, garlic, cayenne pepper, salt
-
CAUGHT IN: Galicia, Spain
-
LINE: Silver Line
Bold, briny, and unapologetically savory—mussels with serious flavor and just the right amount of heat.