Razor Clams and mussels to û gratin

Razor Clams and mussels to û gratin
Razor Clams and mussels to û gratin 5 1 Stefano Moraschini

Instructions

Ingredients

1 kg of Razor Clams (also Cappelunghe)

1 kg of mussels

250 g of breadcrumbs

50 g butter

15 g chives

1/2 clove garlic

1 chili pepper

nut or fish extract (s.q.)

1 small lemon peel (little, a square)

salt to taste (optional pepper but in case you don't use chilli)

How to do

Separated razor clams and mussels. Open to warm the shells without using oil, odors, water in the pan.

Divide into two shells throwing the empty part.

Separately, in a blender, place the bread crumbs, chili, 1/2 clove of garlic, butter, cibulette, fish nut (powder) and salt. Blend everything until it thickens and turns green.

Arrange the shells on a baking sheet and cover with a little first water generously left by Mussels (water snails instead is not good and should not be preserved).

Sprinkle the razor clams and the mussels with the smoothie. A little oil and place in oven with grill. When it starts to bruciacchiare, remove from the oven and serve hot.

Razor clams and mussels to û gratin

Ingredients and dosing for 6 persons

  • 1 kg of Razor Clams (also Cappelunghe)
  • 1 kg of mussels
  • 250 g dried breadcrumbs
  • 50 g butter
  • 15 g chives
  • 1/2 clove garlic
  • 1 chili pepper
  • nut or fish extract (s.q.)
  • 1 small lemon peel (little, a square)
  • salt to taste (optional pepper but in case you don't use chilli)

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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