Shells St. Jacques Alla Norma

Preparation:

Preparation: Clean the shells with a sorghum brush, under running water, to remove any earth residue; then put them in a container, over high heat: the shells will open spontaneously due to the heat. Remove the container from the fire. Extract the nut with the coral from the shells and remove the sandbag. Wash the molluscs, drain them and put them back in the concave shells, previously well washed also on the inside. Put the mustard in a bowl, dilute it slowly with the lemon juice, add a pinch of salt, a pinch of pepper and the brandy and stir with a wooden spoon. Add the milk cream. Pour the sauce into the shells, completely covering the shellfish. Arrange the shells on a serving plate and keep them in the refrigerator for 1 hour before serving.