PREPARATION
Rinse all the shellfish in cold water. Remove the sand from the cockles and razor clams by stirring them for 15 minutes in several clear waters. Open the oysters | Cook the shellfish in marinière sauce. Chop the shallots and onion. Place them in a sauté pan with a drizzle of olive oil and season with a little thyme, add the shellfish and Aligoté. Cook covered. Grate the citron using a micro-plane. | After straining the cooking juices, bring them to 80-90°C. Off the heat, stir in small pieces of cold butter. Make a circular motion to melt the butter. Emulsify the sauce using an immersion blender. Season. Add the lemon juice and Espelette pepper. Place the opened shellfish in a deep plate, cover with the cooking juices. Check the seasoning (do not oversalt the shellfish, as the product is salty). Finish with a few vegetable shoots. Enjoy immediately with a glass of Aligoté from Domaine Olivier Morin
