1 Mibrasa casserole dish
1/4 c softened butter
Fresh parsley, chopped
1 tsp lemon juice
½ tsp lemon zest
1 tsp fresh ginger, peeled and grated
1 lb fresh clams
Rustic bread, sliced
Finely chop the shallots and mix with lemon zest, juice, ginger, 1 tbs of parsley, salt, softened butter and freshly ground pepper to taste. Leave to cool in the fridge for half an hour so the flavors set in.
Toast a few slices of bread on the Mibrasa grill for 30 seconds per side. Spread with butter just before serving.
Place clams in a Mibrasa casserole dish, add a splash of white wine and cook for 2 minutes on the lower grill. Remove from the oven, sprinkle over chopped parsley and serve with slices of toast.
Polígon Pla de Sant Joan
C/Joan Rovira i Bastons, Nau 26
tel. (408) 348 7607
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