Shells St. Jacques Portuguese Style

Preparation:

Preparation: Brush and wash the St. Jacques shells thoroughly under running water, then place them in a pan and place them on the stove over high heat, leaving them there until they open spontaneously. Then separate the two valves and with a pointed knife extract the mollusc and the coral. Wash them repeatedly in cold water. Put the chopped onion and carrot, thyme, bay leaf, salt, pepper and wine in a saucepan. Cook over low heat for about 30 minutes. Then pass everything through a sieve and collect the puree in a saucepan, diluting it with the cooking broth itself; dip the molluscs and coral in it and let them cook for a few minutes. Melt the butter in a saucepan: as soon as it turns golden, add the tomatoes crushed with a fork and the finely chopped cultivated mushrooms. Finally, sprinkle with lemon juice. Thicken the sauce, salt it and then pour it into the shellfish casserole. Mix and distribute the mixture into the shells. Sprinkle with plenty of parmesan and brown in the oven.