How to make
Saint Jacques coquilles, sometimes called Saint Jacques oysters, are extremely tasty, beautiful and spectacular and at the same time rich in useful minerals and substances for our body. Their price is affordable and the ways to prepare them are numerous, easy and fast.
I'm showing you one of them, which preserves their beautiful shell, which can be preserved after eating the mussels and can be used as a mini plate when serving other appetizers.
We will use frozen mussels, which are only available with the bottom shell.
Leave them out for about 30 minutes or until they completely defrost.
Heat a wide pan to hold the whole amount and with a smaller one you can cook them in two portions.
The heat should be strong and only when it is heated to the maximum, put the mussels with the shell down.
Drop a little olive oil in each one and sprinkle a pinch of salt on the edible part. Let the mussels release their own sauce and the liquid inside to boil. Cook them from a minute to two - depending on the size. You'll know when they're ready when the slightly transparent spot turns white. It also has a red part, which becomes more intense red.
Take out the cooked mussels and arrange them on a plate. Serve them warm with slices of lemon, which is squeezed a little in each shell.
Sprinkle them with a little black pepper, if desired.
Enjoy your meal. Coquilles Saint-Jacques are very tasty.
Tip: To prepare the mussels in this way, use an old pan, because sometimes the sauce comes out of the shell and the bottom of the pan turns black and is difficult to clean.
