How to make
If you use fresh Saint-Jacques Coquilles, wash them and put them in slightly salted water for 2 hours.
Insert a sharp knife between the two shells and with a little effort open up the mussels. Be careful not to cut yourself during this procedure.
Clean the mussel meat from the shell membrane, by being careful not to damage the inside. Wash them to remove all impurities.
Remove the upper mussel shell and leave the meat as it is attached to the lower one.
Squeeze the lemon juice and mix it with the wine and white pepper.
Heat a pan with a wide surface or a hob over high heat (for example, one degree below the maximum).
Grease it lightly and place the mussels with the shells down.
Drizzle olive oil from the mixture with lemon and wine in each mussel.
Cook for about a minute or until the meat is milky white at the edges.
Then turn it for another minute on the other side. The goal is to cook the meat and for it to aquire a light golden crust, but the inside to remain juicy and soft.
The time also depends on the size of the mussels, so keep an eye on them.
Take them out and place them into a tray and pour the remaining mixture of wine, lemon and black pepper into the pan.
Deglaze, in order for them to absorb the sauce from the irresistible aroma of the Saint-Jacques.
Remove from the heat and drizzle the sauce over the Saint-Jacques Coquilles.
Sprinkle them with Maldon salt and serve them at your exquisite table!
