Razor clams in white wine

Ingredients for 4 servings:

• 500 g mussel(s) (razor clams)
• 20 g shallot(s)
• 200 g tomatoes
• 60 ml white wine
• 2 tbsp olive oil
• 40 ml fish stock
• 1 tbsp vinegar (sherry vinegar)
• 1 tbsp parsley, chopped, flat
• 1 tsp thyme
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean the mussels under cold running water, then drain. Peel and finely chop the shallots. Blanch and skin the tomatoes, remove the stems and membranes, and dice the flesh. Heat the olive oil in a pan and sauté the mussels until well browned. Sauté the shallots and tomatoes. Deglaze with the white wine and fish stock and bring to a boil briefly. Season the mussels and tomatoes with sherry vinegar, a little salt, and pepper. Finally, sprinkle with the chopped parsley and thyme leaves.