in Spain

Grilled razor clams

updated

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Ingredients for 4 servings:

  • 1 kg mussel(s) (razor clams – Navajas)
  • 2 shallots
  • 2 garlic cloves
  • Salt or fleur de sel
  • Pepper, black from the mill
  • chili flakes
  • 2 tbsp olive oil
  • Parsley, flat
  • some lemon juice, some dashes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grilled navajas

Place the mussels in lukewarm water for about 10 minutes to open them and rinse out the sand. Then rinse under running tap water to remove any remaining sand. Place the mussels side by side on a baking sheet. Finely dice the shallots and garlic. Chop the parsley. Add the olive oil to a pan and sauté the shallots and garlic. Season with salt, pepper, and chili flakes. Spread the mixture evenly over the mussels and place in the oven directly under the preheated grill (approx. 230 degrees Celsius) for about 4-5 minutes. Sprinkle with parsley, squeeze a few drops of lemon juice over the mussels, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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