Large, tender mussels foraged from Galician estuaries (six to eight per tin) are flavored in a salsa brava with pieces of kombu adding umami depth to the palate. The acidity of tomato, spice of onion and paprika, and minerality of seaweed round out this complex and delicious conserva.
A family company with two generations at work collecting wild seaweed from the Galician coast of northwestern Spain where the Atlantic meets the Cantabrian sea. Porto Muinos combine underwater diving with coastal rock harvesting when the tide is low to bring a variety of seaweeds to market through regulated and sustainable means and with great respect for the coastal ecosystem they inhabit.
