Shells at the marseillaise
Instructions
Carefully brush mussels under running water, then place them in a pot on the fire: the heat will open the valve spontaneously.
Remove the nuts with the coral; wash them and let them add butter.
Proceed to further clean up the domed shells (remove those colors) and arrange on a dish that can go in the oven.
Wash the mushrooms, dry, thinly slice them up and add them to the shellfish, along with shrimp and clams, drained from their liquid.
Let simmer for 10 minutes to fire tender, then add lobster soup.
Add salt and pepper, mix and spread the mixture into the shells.
Bake at 200 degrees for 15 minutes, then serve.
Ingredients and dosing for 6 persons
- 12 st. jacques shells
- 60 g of butter
- 300 g of cultivated mushrooms
- 200 g of canned shrimp
- 1 jar of clams
- 1 box of lobster soup
- Salt
- Pepper