Almejas a la marinera | Cocina Atlántica

Especialidad: Almejas a la marinera

Para hacer la salsa, se prepara en una tartera con aceite de girasol, cebolla en brunoise (muy picada) y hoja de laurel hasta que todo esté pochado. Se agrega fumet de pescado, un vaso de vino blanco, tomate frito, ajo y perejil muy bien picados y se deja reducir durante 10 minutos. Se añaden las almejas hasta que se abran y se emplata.

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Especialidad: Almejas a la marinera

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