Shells St. Jacques In Green

Preparation:

Preparation: Wash the shells well, brushing them under running water; then put them on the fire, in a large saucepan, and leave them there for 5 minutes, so that they open; then deprive them of the flat valve. Clean the molluscs well, freeing them from the sandy parts, but leaving them in their shells. Wash the shells also inside and keep them aside. Clean the spinach, wash it and cook it in a pot with a handful of salt (no need to add water); then drain them, squeeze them well, chop them and fry them for a few minutes in a pan with 50 g of butter. Crumble the ricotta and add it to the spinach, mixing well. After preparing the béchamel with the ingredients indicated and following the classic recipe, tie it with the yolk, when it is still hot, season it with salt and pepper and pour it into the spinach pan. Mix carefully, then distribute the mixture into the shells, covering the molluscs. Arrange the shells 'in green' on the oven plate, sprinkle them with grated Parmesan and, after putting a knob of butter on each one, bake them at moderate heat for about 10 minutes. Serve hot.