St. Jacques Shells In Green Sauce

Preparation:

Preparation: Heat up the oven at maximum. Meanwhile, prepare a sauce, which you will heat up later to pour into the shells: put half the butter, the oil, the parsley, the anchovy butter, the cognac and freshly ground pepper to taste in a saucepan; peel the garlic cloves and, with the appropriate tool, crush them, collecting them in the saucepan. Now open the shells with the help of a knife, which must be inserted between the shells. Extract the muscles (or nuts) and the eggs (or corals): wash them carefully under cold water, then separate them, eliminating the thin membrane that holds them together, and dry them. Cut the muscles into two parts lengthwise. Wash the emptied shells well and dry them. Butter six to eight empty shells and distribute nuts and corals, neatly arranged. Melt the rest of the butter in a saucepan and brush the molluscs with it. Bake the shells for 5 minutes. Meanwhile, put the saucepan containing the ingredients for the sauce on the heat. Heat up, stirring constantly and avoiding boiling. Remove the shells from the oven and pour a little of the contents of the casserole into each of them. Bake again for 30 seconds, then serve.