El secreto gourmet de unas Almejas Rellenas que sorprenden - receta Michelin

This is how you make the crispiest and creamiest stuffed clams! #clams Can you imagine a single bite that brings together the sea and the mountains? Today I'm teaching you how to prepare stuffed clams with Albufera sauce, a recipe inspired by classic tiger mussels, but taken to a more gourmet level. The base is a creamy filling of clams and clams, sealed with a crispy coating and accompanied by an intense chicken and foie gras sauce served in pipettes, turning each bite into a unique experience. An elegant, surprising, and technically sophisticated dish, perfect for winning over your guests. INGREDIENTS (12 PIECES) *FOR THE CLAMS* 250 g Large Clams 250 g Cockles 30 ml White Wine 50 g Chopped Onion 225 ml Whole Milk 125 ml Clam Juice 50 g Flour 1 tsp Chopped Parsley 20 g Butter 30 ml EVOO 1 Garlic Clove, Bay Leaf 1 Beaten Egg 50 g All-Purpose Flour 60 g Breadcrumbs Salt, Pepper, Nutmeg *FOR THE ALBUFERA SAUCE* 200 ml Chicken Broth 100 ml Dark Chicken Broth 20 g Butter 30 ml Amontillado or Madeira 30 g Foie Terrine 45 ml Single Cream 🎬 EPISODES 00:00 Introduction 00:19 Step 1: Sauté the Clams 01:32 Step 2: The Clams 03:40 Step 3: The Filling 05:51 Step 4: Stuffing and Coating 06:47 Step 5: Albufera Sauce (Chicken and Foie Gras) 07:45 Step 6: Frying and Serving 📌 LINKS TO RECIPE BASES Link to the recipe for White Chicken Broth 👉 https://bit.ly/4813SKD Link to the recipe for Dark Chicken Broth 👉 https://bit.ly/4nh5qVo 📌 More exclusive recipes at: https://cocinaras.com 📌 Subscribe to my Gronda channel for free: https://jrfchef.gronda.com 📌 Follow me on Instagram:   / jrfchef