Seafood in shell

00118 SHELL SEAFOOD INGREDIENTS for 4 PEOPLE 12 sea urchins, a kg of mussels, 1 kg of clams, scallops, 8 100 g of purslane or arugula, 4 tablespoons of olive oil, one tablespoon of Apple Cider vinegar, 2 tablespoons cooking shellfish juice, dill, chervil, an onion, a bunch of parsley, 25 g butter, salt.

Open the curls by cutting the top cover with the tagliaricci clamp.

Delete the blackish filaments without breaking the color parts coral, prelevatele and lay them in a bowl in their filtered water.

Private curls of Quills, wash them, dry them and scaldateli in the oven.

Wash with water the mussels and clams.

Place in a saucepan and cook with onion and parsley.

When the seafood will be wide open, remove from heat and strain the cooking juice in a colander, close-mesh net.

Cut scallops in half in thickness direction.

In a pan melt the butter and sauté for a few minutes the scallops.

Carefully wash and dry salad; cut it finely and place it on the bottom of sea urchins.

Place the mussels and clams without shells, as well as the scallops.

Prepare a vinaigrette with vinegar, cooking juice, a few tablespoons of oil and season with salt.

Pour over stuffed hedgehogs and decorated with dill and Chervil.