• Size - Net Wt 3.9 Oz (110 g) - 8/10 pieces
• Ingredients: mussels, olive oil, vinegar, smoked paprika, and salt. 

Ría de Arosa (Galicia, Spain) mussels have a very intense and bright orange color, and they have a very fleshy texture, the result of careful selection and elaboration.

Mussels are grown hanging from rafts specifically designed for this purpose, called bateas. The size of the mussel depends on the time of breeding in the batea, the location of the mussel and, above all, the time of collection.

Ramon Peña selects the biggest size and highest quality product. They purify, boil, and deshell the mussels. Then, the mussels are fried in olive oil, cooled them down, and the mussels' beard is cut by hand. The product is canned manually and covered with the pickle sauce before closing. 

Serving recommendations: You just need a good bread to enjoy this delicious tapa. And, of course, you have to dip the bread in the pickle sauce!