St. jacques shells with
Instructions
Clean the shells with a broom, brush under running water to remove any residual Earth; then put them in a pan, on high heat: the valves will open naturally as a result of the heat.
Remove the Pan from the fire.
Remove the nut with the coral from the shells and remove the bag.
Wash, drain and rimetteteli molluscs in the concave valve previously washed even on the inside.
Put the mustard in a large bowl, slowly diluitela with lemon juice, add a pinch of salt, a pinch of pepper and brandy and mix with a wooden spoon.
Add the cream.
Pour the sauce into the shells, covering all the mollusks.
Arrange the shells on a serving dish and keep them in the refrigerator for 1 hour before serving.
Ingredients and dosing for 4 persons
- 8 st. jacques shells
- 1 tablespoon of mustard
- 1 lemon (juice)
- Salt
- Pepper
- 2 tablespoons of brandy
- 1 glass of milk cream