1 Mibrasa casserole dish + 1 GN 1/2
1/2 lb garden peas
4 razor clams
Extra virgin olive oil
Chop the shallots and place in a Mibrasa casserole dish with a drizzle of olive oil and cook for 1 minute. Add the peas, cover with water and leave to cook for 5 minutes. Remove the casserole dish and pour its contents into a blending glass with a drizzle of olive oil and blend. Season to taste.
Place the razor clams in a Mibrasa gastronorm and place in the oven to cook for 2 minutes until they open. Remove the razor clam meat from its shell by slicing it down the middle and insert into wooden skewers.
Serve the razor clams and on top of the cream of pea soup.
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