On The Pass – Mussel and Razorclam Medley
Mussel and Surfclams with wilted spinach and caramelised parsnip in a classic garlic, white wine, dill, cream sauce.
Cook parsnip batons in a pan with butter and brown sugar, add white wine to make sure they don’t burn. Once cooked add spinach, mussels and razors. Add a little more wine if needed, and cream, dill, garlic and cover to steam the shells.
Razors and mussels are cooked when the shells are fully opened.