St. Jacques shells To Breton (2)

Open the shells, with a Pocket knife and disconnecting the valve; then remove the molluscs.

Separate the nuts by corals, eliminating the nerves and other scarring.

Put walnuts and corals to drain in cold water; Meanwhile, wash thoroughly the shells that contained the mollusks.

Melt half the butter in a large saucepan and add to dry and chopped onion.

Together with fried walnuts and corals well drained from water: let stand for a few moments, then moisten with the white wine and let it evaporate.

Cover the shellfish water, add salt and pepper and cook for 10 minutes.

Meanwhile, melt the remaining butter in another small saucepan and add the flour, but do not allow to Brown too.

Remove the mussels from their cooking; strain it through a pass, close-mesh net and pour on the butter and flour mixture, stirring constantly with a wooden spoon.

Incorporate then the cream and, without ceasing to stir, Cook and thicken the sauce for a few minutes.

Break the egg and egg yolk, together with a tablespoon of water in another small saucepan, over very low heat: tilted or bumped as with a small whisk until creamy results; then embed the sauce that you removed from the fire.

Add salt and pepper if necessary and keep warm for a few minutes in water bath.

Chop nuts and corals and deliver slices, alternating, in shells.

Cover with the sauce.

Now place the shells on a heat-resistant dish and cook them under the grill in the oven for a few minutes.

Serve piping hot.