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.