MUSSELS: native to the cool waters of the Galician estuaries, packed in a light escabeche sauce of olive oil, laurel (bay leaf), vinegar, spices and salt. To enjoy, serve chilled or at room temperature with a fine wine and crusty bread.

RAZOR CLAMS: Razor clams propagate among the cliffs of Cabo de Finisterre and must be harvested by hand, a process that is perilous. We are thankful - their flavor is incomparable.

WHITE CLAMS: One of the kings of Galician seafood, these large, plump clams are harvested from the pristine sands of the Rias Gallegas, deep inlets in the shores of Galicia.

BABY SQUID (IN WATER OR INK): These tiny squid are caught either by net or in traps set in the estuaries of Galicia. They are then carefully poached in sea water to preserve their delicate flavor and texture. They are then packed in water or their own ink, which adds a rich full flavor.

COCKLES: Known as Beberechos in Spain, these tiny sweet clams, each one about the size of an olive, are served at room temperature and are divine!