Shells St. Jacques To The Duchess

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 6 minutes, so that they open; then remove them from the stove and remove the flat valves, leaving the molluscs attached to the concave valves. Remove the dark and sandy part of the molluscs, wash them carefully and temporarily keep them aside in their shells. After preparing the béchamel with the ingredients indicated and following the classic recipe, when it is still hot, stir in the egg yolk, cognac, chopped parsley, grated cheese, salt and pepper. Now fill the shells with the prepared cream, covering the molluscs well, place them on the oven plate and bake them at medium heat for 10 minutes. Serve them immediately.