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Couteaux, pesto de shiso et yuzu

Razor shells with shiso pesto and yuzu juice

Ingredients for 4 people


1. Soak the razor shells in cold water with coarse salt for one hour. Throw out the water and rinse well the razor shells. Repeat one more time, without salt this time.

2. Once the razor shells clean, put them in a pan and heat on high heat. Baste with sake and cover for a few minutes. When the razor shells are opened, take off the heat and put to one side.

3. In a mixing bowl, dilute the green shiso paste with a bit of olive oil.

4. Plate up some razor shells in each plate. Add the green shiso pesto, a dash of olive oil and yuzu juice. If you have a fresh yuzu (or lemon), you can also add some zest. If needed, add salt and pepper.

Et voilà ! A festive, fast and easy to make recipe, that will hit its marks !

Bon appétit !