Grilled Razor Clams with Garlic and Parsley

I love razor clams for their delicate taste, still recognisable in the presence of strong seasoning, and, most of all, for their texture: soft, but slightly al dente. For years, imagining they were tricky to prepare and/or clean, I was too scared to buy them and ruin the whole big bunch (they are sold in bunches here). Last weekend I finally dared…Continue Reading “Grilled Razor Clams with Garlic and Parsley”

Mussels in White Wine (Moules à la marinière)

This is a 10-minute, absolutely foolproof and simply the best mussels recipe I know. Moules à la marinière, as its name suggests it, are a French recipe, served in many traditional restaurants, usually with chips. Apparently the French are the biggest mussels consumers in the world (they buy as much as 80 000 tons of…Continue Reading “Mussels in White Wine (Moules à la marinière)”