Ingredients
- 1 piece already cleaned gurnard
- 800 g mussels already cleaned
- 700 g tomato sauce
- 600 g already drained razor clams
- 3 pcs of celery sticks
- 3 pcs sprigs of rosemary
- 3 pcs sprigs of thyme
- 3 pcs carrots
- 2 pcs onions
- 1 pc lemon
- 1 pc clove of garlic
- 1 pcs shallots
- dry white wine
- extra virgin olive oil
- salt
- pepper
For the recipe of the gurnard in mussels and razor clams, place in a baking tray,
like a grill, the stalks of celery, carrots cut in four along the length, a few slices of onion, the twigs
of thyme and rosemary.
Stuff the belly of the hen with a few slices of lemon, 1/2 clove of garlic and a few sprigs of rosemary. Arrange the hen on the vegetable and flavoring grill, season with a little oil, salt and pepper. Bake at 180 ° C for 40-45 minutes. Fry half a clove of garlic, a few slices of onion, 3-4 tablespoons of oil in a large saucepan, then add the mussels and razor clams and a couple of tablespoons of white wine.
Cover and let it open. Peel the shallot and brown it, whole, with 2 tablespoons of oil; add the puree and cook for 10 minutes, obtaining a sauce. Pour it on the shellfish when they are open, and cook them for a few more minutes. Remove the hen from the oven, place it on the serving plate and complete it with the mussel and razor clam.
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