Shells Marseillaise
Recipe appetizers for 6 people based on Mushrooms - cooking method oven.
Preparation:
Preparation: Carefully brush the shells under running water, then place them in a container on the fire: the heat will cause the shells to open spontaneously. Remove the walnuts with the coral; wash them and let them flavor in the butter. Proceed with a further cleaning of the rounded shells only (eliminate the flat ones) and place them on a plate that can go in the oven. Wash the mushrooms, dry them, slice them thinly and add them to the molluscs, together with the prawns and clams, drained of their preserving liquid. Leave to simmer for 10 minutes on low heat, then add the lobster bisque. Season with salt and pepper, stir and distribute the mixture into the shells. Bake at 200 degrees for 15 minutes, then serve.
Ingredients:
Ingredients: 12 St. Jacques Shells - 60 G Butter - 300 G Cultivated Mushrooms - 200 G Canned Shrimps - 1 Jar Clams - 1 Lobster Soup Box - Salt - Pepper
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