Razor Shells in Brine

Razor shells — navajas in Spanish — are one of Galicia's most prized shellfish, harvested from the sandy Atlantic estuaries where the cold, clean waters of the Rías Baixas produce some of the finest bivalves in the world. Ar de Arte packs them simply in brine, preserving their clean, sweet, intensely oceanic flavour with nothing to get in the way. Eight pieces per tin, each one a generous mouthful of the Galician coast.

The simplicity of the preparation is the point — razor shells have a delicate, sweet flavour that doesn't need embellishment, and brine is the purest way to preserve it. Eat them straight from the tin with a squeeze of lemon, on toast with good butter, alongside a glass of Albariño, or as part of a conservas spread. The brine is worth keeping — use it to season a seafood dish or add depth to a vinaigrette.