For 4 people
For 4 people
Immerse the molds in a basin of cold salted water to eliminate the sand and the impurities present on the shell
Throw the molds whose shells are open, chipped or broken
To remove impurities, scrape the molds and rinse them again underwater
Peel the shallots and cut them into thin strips
Clean the parsley well, dry, strip and chop it finely
In a saucepan, put the butter to melt
Brown the shallots for 3 minutes
Wet the sauce with white wine
Let it reduce by half before adding the molds
Cook for 5 minutes covered
Use a skimmer to remove the molds
Pour the cream into the casserole dish
Pepper
Mix and heat the sauce for a few minutes
Serve the molds on a plate, top them with sauce and sprinkle with chopped parsley.
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