Tender, whole razor clams harvested from Galician estuaries are steamed then marinated in the tin with olive oil, strands of savory sea spaghetti, and a whole clove of garlic. This combination of shellfish, seaweed and garlic makes for a rich and subtly spiced conserva, a dish on its own.
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.
