St. jacques shells to breton
Instructions
Carefully brush mussels under running water and place them in a pan over heat, open flame, leaving her open up.
Then the two Separate valve and with a pointed knife remove the shellfish and coral, wash them and put them aside.
In a saucepan melt the butter: as soon as Golden, add chopped shallots, join, let browned and add the clams and the coral; stir and let stand for a few minutes.
Then sprinkle with the flour and, as soon as it is mixed, wet with brandy, let it warm up and inflamed.
When the flame will be extinguished, add salt and pepper, add the white wine and simmer for 5 minutes.
Spread the mixture into the shells and sprinkle with chopped parsley.
Ingredients and dosing for 4 persons
- 8 st. jacques shells
- 50 g of butter
- 2 shallots
- 1 tablespoon of flour
- 2 tablespoons of brandy
- Salt
- Pepper
- 1 glass white wine
- Parsley