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| marinated and grilled of St. James’s shells |
8 shells
1 tablespoon extra virgin olive oil
1 or 2 cloves of garlic
½ cup dry white wine
10 small tomatoes such as "Pachino"
2 tablespoons parsley
3 tablespoons bread crumbs
A cup of salad lettuce type or kind
A pinch of salt
Clean the shells of St. James gently and removing the shellfish from their shells. Wash the shellfish, leaving the orange part and removing the brown and stringy.
Once you clean all started to fry in a nonstick pan or preferably coated ceramic, a tablespoon of extra virgin olive oil with a clove of garlic.
Add the mussels and sprinkle with ½ cup dry white wine, cook over medium-low to no more than 6/7 minutes.
Turn on oven with grill at 180° C (356 °F) and place the empty shells, and put on 1 part white and 1 orange of fried shellfish.
Add in the tomatoes, cut into small cubes, the parsley and a little bit of bread crumbs.
If you want to throw the tomatoes for 1 ' in boiling water, dredge with a spoon, then cut and strip them (be careful not to burn yourself!)
Baked in the oven for 5 minutes and serve hot, arranged on a bed of fresh salad and dressed with oil, lemon and a pinch of salt.
Usually the mollusks are already salty, but if you prefer, add a pinch of salt during cooking in a pan.
1 tablespoon extra virgin olive oil
1 or 2 cloves of garlic
½ cup dry white wine
10 small tomatoes such as "Pachino"
2 tablespoons parsley
3 tablespoons bread crumbs
A cup of salad lettuce type or kind
A pinch of salt
Clean the shells of St. James gently and removing the shellfish from their shells. Wash the shellfish, leaving the orange part and removing the brown and stringy.
Once you clean all started to fry in a nonstick pan or preferably coated ceramic, a tablespoon of extra virgin olive oil with a clove of garlic.
Add the mussels and sprinkle with ½ cup dry white wine, cook over medium-low to no more than 6/7 minutes.
Turn on oven with grill at 180° C (356 °F) and place the empty shells, and put on 1 part white and 1 orange of fried shellfish.
Add in the tomatoes, cut into small cubes, the parsley and a little bit of bread crumbs.
If you want to throw the tomatoes for 1 ' in boiling water, dredge with a spoon, then cut and strip them (be careful not to burn yourself!)
Baked in the oven for 5 minutes and serve hot, arranged on a bed of fresh salad and dressed with oil, lemon and a pinch of salt.
Usually the mollusks are already salty, but if you prefer, add a pinch of salt during cooking in a pan.
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