Razor Clams and mussels to û gratin
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.