You will need
    • Brine;
    • the rest of the ingredients depending on the recipe.
The first problem that you will encounter in cooking shellfish is to remove them from the shell. There are several ways: 1. This method is used directly to remove the clam from the surface of its habitat. Holding the shell in your left hand, put your finger big hand between the wall of the shell and the "foot" and a sharp breakthrough extract content. But this method is only applicable for large shellfish (6-7 cm).
2. Digestion. Not a very pleasant way to smell, as in boiling brine emit a rather specific and unpleasant smell. But if you shake the clam itself falls out of the shell.
There is only the front part of the cochlea.
Salad with shellfish:
Ingredients: cooked shellfish meat, fresh cucumbers and tomatoes, corn, salt.1. Slice the meat shellfish and fry in a pan.
2. Vegetables cut and put in the dish. Open the corn, drain the water and add to vegetables.
Add roasted brine, salt and season everything with olive oil.
Baked brine.
Ingredients: brine (with a sink), mayonnaise, cheese, garlic, salt. 1. Thoroughly rinse the shells of shellfish. Gently remove the "door" shellfish and wash the inside;
2. Boil water, add salt and put the brine in it. Boil brine for 3-4 minutes. Drain and cool slightly;
3. Remove the shellfish meat from the shell and remove the stomach (he long black);
4. Lower the remaining meat Rapana back into the shell. Mix the mayonnaise with the garlic and place over the meat of Rapana. On top sprinkle all grated cheese. Bake for 10-15 minutes in the oven at a low temperature.
Cold appetizer of meat shellfish:
Ingredients: meat, shellfish, onions, seasoning for fish, lemon juice with pulp.1. Shellfish meat cut into strips. Spread in a dish, put the onions, sliced rings. Pour spices for fish (to taste) and lemon juice, stir.
2. Set overnight in refrigerator. Cold food is ready.