The mussels are raised on floating rafts called "baixas" in the Galician estuaries, then selected based on size, quality and freshness, after which they are shelled, fried by hand and dipped in a mandarin-colored sauce made according to their own recipe (a mixture of oil, vinegar and bright spices ) is placed. Place the mussels on fresh crusty warm bread with whipped ricotta, or toss with potato gnocchi and a mound of fresh garlic.
The history of Ramón Peña dates back to 1920. The company started as a small cannery in Galicia, carefully preparing canned fish and scallops, carefully controlling everything from the raw materials and using traditional processes with love to turn the canned goods into real delicacies for everyone.