Razor Shells with Endive
Preparation time 15 min
Easy Preparation
Ingredients
- 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)
Preparation
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.
