Razor clams with duxelles

Begin by brining the razor clams the day before serving. Place the salt and around 100ml of the water into a pan and heat until dissolved. Add to a container with the remaining cold water. When the brine is completely cold, add the razor clams and soak for 1 hour

Strain the clams then place in a vacuum bag or sandwich bag with as much air squeezed out as possible. Place in the freezer for 12 hours

The mushroom duxelles can be made in advance or the day of serving, as it is served at room temperature. Clean the mushrooms of any soil and dirt but avoid washing them. Place a frying pan over a medium heat with the oil and, once hot, add the finely diced shallot with a pinch of salt. Cook for a couple of minutes until soft, then add the mushrooms and cook over a low heat for 10 minutes

Once cooled slightly, transfer the mushrooms to a chopping board and finely chop into a rough duxelles. Place the duxelles into a bowl and mix with the chopped parsley. Taste and season 

Defrost the razor clams. Once defrosted, remove from the shell, clean and remove the guts. Separate the main body of the razor from the mouth and end, then cut in small pieces. Try to reserve all juices that come out of the clams to later use as as seasoning

Spread the duxelles over serving plates (or a single plate to be shared between 4) then top with the sliced razor clams. Pour over the reserved juices then finish with olive oil and some edible flowers