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Navajas con Endivia

Razor Shells with Endive

Preparation time 15 min

Easy Preparation


  • A can of canned Razor Shells @geomarseafood
  • 1 endive, its leaves
  • ½ lemon, its juice
  • 1 tsp Mustard
  • 2 tbsp olive oil
  • Salt and pepper
  • Fresh parsley leaves (optional, to decorate)



Drain the Navajuelas. Prepare the endive leaves, separating them carefully. In a bowl, squeeze the lemon juice, add a teaspoon of mustard and mix. Add a splash of olive oil. Mix until emulsified. Season the sauce with salt and pepper to taste. On a plate, place each endive leaf and carefully place some Navajuelas on top of them. Drizzle a small amount of the lemon mustard sauce. Optionally, decorate with chopped fresh parsley leaves. Serve the endives with the razor clams and sauce.

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