St. jacques shells in green sauce

Please warm up the oven.

Meanwhile prepare a sauce that you reheat later to pour into shells: in a small saucepan, place half the butter, oil, parsley, anchovy butter, cognac and pepper freshly ground to taste; Peel the garlic cloves and, with the appropriate tool, mash, collecting them in small saucepan.

Open now the shells with the help of a knife, which is inserted between the valve.

Pull the muscles (or nuts) and eggs (or coral): wash them thoroughly under cold water, then separate, eliminating the fine membrane that holds them together, and dry.

Cut the muscles into two parts in the thickness direction.

Wash well the shells empty and dry.

Grease six to eight empty shells and put nuts and corals, and organized.

Melt the remaining butter in a small saucepan and brush the mollusks.

Bake the shells for 5 minutes.

Meanwhile, put on fire the saucepan containing the ingredients for the sauce.

Heat, stirring continuously and preventing it produces the boil.

Remove the shells from the oven and pour in each of them some of the contents of the saucepan.

Bake again for 30 seconds, then serve.