Preparation

For the oil of pine nuts: In a pan, roast the pine nuts with little oil.

For the cream: in a pan with a little butter, put the onion. When transparent, add the mushrooms, cut into cubes, wait until it turns gold brown and add the potatoes, peeled and diced, and water.

When cooked, add the cream. Remove from the heat, blend it and pass it through a chinese sieve.

Grill the sea crabs with a little oil.

In a bowl, serve the cream, the heads and tails of the sea crabs, ham, thyme and pine nuts oil.

[Separator]

From the sea to the mountains

With the best of woods and sea, the chef of Cullera de Boix creates this delicious cream.

Surely you’ve tried mushroom creams and probably you also tasted seafood creams. But have you ever tasted a cream that combines this two ingredients? Well, this is the proposal of Xavier Matarrodona, with a cream of mushrooms and sea crabs that synthesizes the best of the sea and the best of the mountain. Because we, the Catalans, love these mixtures, and on this occasion, with this recipe of Cullera de Boix, the king of the sea and the king of the mountain are a very well-matched marriage!