- Serves: 6
- Cook Time: 15 minutes
- Prep Time: 30 minutes
- Effort: medium
- 4 clove garlic
- 250 g unsalted butter, at room temperature
- 3 sprigs parsley, finely chopped
- 30 g breadcrumbs
- 12 razor clams
- 18 mussels
- bread, to serve
Tips and Suggestions
Razor clams can be found near the tide mark on sandy beaches but are rarely sold commercially. You can use ordinary clams instead.
1. Peel and crush the garlic cloves and mix with the butter. Add the parsley, mixing thoroughly with a fork.
2. Place the mixture in the centre of a piece of cling film and roll into a cylinder. Put in the freezer to chill.
3. Meanwhile, clean the clams and mussels, rinsing them well under running water and discarding any that remain open.
4. Preheat the grill.
5. Arrange the clams and mussels in a single layer on a baking tray. Place under the grill for a few moments until the shells open. (Discard any that do not open.) Once opened, lay them shell-side down on the tray.
6. Cut thin slices from the garlic and parsley butter cylinder and place on each shell. Sprinkle with breadcrumbs for crunch.
7. Place under the grill for a few minutes until the butter is bubbling and the breadcrumbs are toasted.
8. Serve with fresh bread to mop up the butter.
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