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Cockles in brine with sweet kombu

Cockles in brine with sweet kombu
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This delicacy from Porto Muiños features exceptionally sized cockles selected from the Galician Rias. They are accompanied by a light touch of citrus and sugar kombu.

The sugar kombu seaweed is featured alongside the best raw material of the rias as the most illustrious shellfish's pure sea flavor accentuates the already delicious cockle taste.

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On sale! 16,70 € tax incl.

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Rating: 3.7/5 (25 votes cast)

Cockles in brine with sweet kombu , 3.7 out of 5 based on 25 ratings

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The defining characteristic of Porto Muiños is quality, and its secret is the combination of the traditional with the avant-garde. The old style involves hand picking and processing of this popular mollusk in the famous estuaries of Galicia. This is coupled with new innovations on high cuisine in order to make these cockles a unique delicacy.

Ingredients: Cockles, water, kombu sugar, citrus and sea salt.

Contains no artificial colors or preservatives

Packaging: Can in cardboard box

Net weight: 90 gr, 60 gr drained / 18 to 26 Pieces

Culinary uses:

Suitable for preparing snacks: serve the cockles in a small dish or over other appetizers. Be creative, make up new and original combinations to surprise your guests!


The perfect accompaniment for this marine delicacy is fresh, light white wines, light beers, young sparkling wines or white vermouths.


Porto Muiños bases its success on the analysis and research of the organoleptic qualities of seaweed. It also studies many other delicacies from the Galician Sea, searching out new flavors and textures:  dried seaweed, seaweed tartar, seaweed noodles, seaweed herbal teas. Enjoy this garden of the sea in the most diverse formats.

Where does seaweed grow and how is it harvested?

The seaweed from PORTO-MUÍÑOS grows on rocks covered by the cold, clean water of the Atlantic Ocean. The harvesting is done by divers, who select and cut the best specimens in the most appropriate season for each species. The seaweed is then processed immediately.


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