Browned shells Saint-Jacques For 4 persons :
150 g of small mushrooms
8 whole walnuts (St-Jacques)
1/2 liter of dry white wine
1 kg of mussels
1 tablespoon of flour
2 tablespoons of fresh cream
50 g of butter
1/2 yellow lemon
bread-crumb
Heat up in the butter 150 g small mushrooms. Make open on lively fire 1 kg of mussels. remove shells, filter the juice. Make poach 6 - 7 minutes 8 whole walnuts in 1/2 liter of dry white wine with salt and pepper. Drain walnuts, reserve the liquid of cooking.
Make a "roux blond" with 1 tablespoon of flour and 50 g of butter, dilute bit by bit with the juice of cooking of shells and that of the mussels. Make thicken on slow fire 10 minutes. Add 2 tablespoons of crème fraiche, lemon, season to taste. In 4 hollow shells, distribute mushrooms, mussels and flesh of walnuts.
Coat with the sauce, sprinkle on bread-crumbs, put a pat of butter on top.
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