The razor clam is a shellfish that lives in the seabed of the west and south coasts of Europe. A razor clam, also known as a razor shell or an American jackknife clam, has an elongated narrow shell with a beautiful color. Prins & Dingemanse razor clams are fished in the Southern North Sea. Through a sophisticated processing method, the razor clams are made sand-free. Razor clams are approximately the same length and are packed alive.
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Razor clams can be cooked like mussels (3 minutes) or briefly stir-fried. They are extremely suitable for pastas or as a starter and also make a beautiful presentation on the plate.
Cook the mussels according to the general recipe. Remove the mussels from their shells. Place 25 half shells on each of the four plates and put a mussel in each shell half. Mix the mayonnaise with the cooled cooking liquid and stir in the chopped herbs. Season the sauce with the Tabasco. Distribute the herb sauce evenly over the mussels.
You really don't always have to go to Normandy to live like a God in France. The way they prepare mussels there, you can easily do in your own kitchen. And that's with apple and calvados. Highly recommended to try this yourself.
Cooked mussels with samphire. Have you ever tried that? The soft, creamy, and slightly sweet taste of the mussels combines perfectly with the salty flavor of the samphire. Finish with some coarsely ground black pepper and you have all the beautiful flavors together in one pot.