Stuffed whole 'shells'

The minced meat (I had ram, I minced it) mixes well with all the ingredients, finely chopped. For the sauce, mix the tomato juice with the wine, garlic and spices.

Boil the pasta halfway, over low heat, so that it does not stick, about 7-8 minutes, so that it is not soft.

I took them out carefully, filled them with the meat composition and placed them in a yena bowl. I poured the sauce over them and covered the bowl with aluminum foil. I put it in the oven at 200 degrees for about 30 minutes, then I sprinkled grated cheese on top and left it in the oven for a few more minutes.

Let it rest for another 10 minutes, take it out of the sauce, then eat it with great appetite!

It's crazy!

Articles in category: Shells

Preparation of shells: it must smell of sea water. Only live shells are used, with the shell closed and intact.

If the shell is open and does not close on its own when pressed, then the shell is dead and must be discarded. Before cooking, wash the shell well, throw away the broken or open shells. These are of several kinds: mussels, Clams, Saint Jacques, Oysters.

Recipe of the day: Shells with orange sauce

Shells with orange sauce from: shells, rapeseed oil, breadcrumbs, orange peel, parsley, mayonnaise, mustard, garlic, vinegar, orange juice, thyme, hot peppers, olive oil, salt, pepper. Ingredients: 10 shells 2 tablespoons rapeseed oil 5 1/2 tablespoons breadcrumbs peel from 1 orange 1 1/2 tablespoons chopped parsley 1 1/2 tablespoons [& hellip]

Recipe of the day: Pan-fried shells with butter sauce

Pan-fried mussels with butter sauce: mussels, oil, butter, basil, salt, pepper. Ingredients: 18 shells 1 1/2 tablespoons oil 1 1/2 tablespoons butter 1/2 teaspoon dried basil salt pepper Preparation: Rinse the shells in cold water and dry them with paper towels. Combine the butter with the basil. Using your hands, roll the mixture [& hellip]

Mussels with parmesan

Mussels with parmesan from: mussels, onions, garlic, olive oil, tomatoes, white wine, leeks, rosemary, parmesan, lemon, salt, pepper and hot peppers. Ingredients: 1/2 kg of mussels one onion two cloves of garlic 150 ml olive oil 4 tomatoes 250 ml semi-dry white wine a sprig of leeks a sprig of rosemary 300 g [& hellip]

Shells with sour cream and white wine

Shells with sour cream and white wine from: shells, olive oil, onions, white wine, water, salt, pepper, parsley, garlic. Ingredients: 2 kg fresh shells, in shell 125 ml olive oil 2 medium onions, finely chopped 250 ml dry white wine 4 tablespoons boiling water salt and pepper to taste 2 tablespoons chopped parsley 1 [& hellip]

Shells stuffed with parmesan

Shells stuffed with parmesan from: shells, peppers, onions, garlic, coriander, tomatoes, breadcrumbs, parmesan, lemon, oil, salt, pepper. Ingredients: 500 g shells in shell 4 capsicum peppers an onion two cloves garlic two tablespoons chopped coriander two tomatoes 350 g breadcrumbs 100 g parmesan a lemon olive oil salt pepper Preparation: [& hellip]

Pistachio crust shells

Pistachio crust shells from: bacon, pistachio, green onion, rosemary, salt, pepper, shellfish. Ingredients: 10 slices cooked bacon ¼ cup pistachio 1 tablespoon green onion 1 tablespoon fresh rosemary 1 teaspoon salt 1 teaspoon black pepper 15 large shells Preparation: Combine bacon, pistachio, green onion and rosemary in a [& hellip]

Shells with caper sauce

Shells with caper sauce from: capers, raisins, oil, butter, cauliflower, salt, pepper, nutmeg, sherry vinegar, shells, parsley. Ingredients: 1/3 cup capers + 1 tablespoon liquid 1/3 cup raisins oil 4 tablespoons unsalted butter 1 cauliflower, broken into bunches salt pepper 1/4 teaspoon fresh grated nutmeg 1 tablespoon sherry vinegar 12 shells parsley [& hellip]

Oysters with tartar sauce

Oysters with tartar sauce from: oysters, egg, onion, mustard, paprika, lemon, white wine vinegar, oil, lemon, salt and pepper. Ingredients: 12 fresh oysters 1 egg 1/2 onion 1/2 teaspoon mustard 1/2 paprika 2 lemons 1 teaspoon white wine vinegar 1 glass extra virgin olive oil salt and white pepper Preparation: Boil [& hellip]

Spicy clams

Spicy clams from: shells, oil, garlic, peppers, wine, salt, pepper. Ingredients: one kg white shells (clams) a tablespoon oil a clove garlic a hot pepper 100 ml white wine salt pepper Preparation: Clean the shells well and leave them in salted water for 30 minutes. Then drain and wash thoroughly [& hellip]

Shells with hasmatuchi sauce

Shells with hasmatuchi sauce from: salads, ham, olive oil, flour, wine, mustard, hasmatuchi, salt, pepper, shells. Ingredients: 3 shallots 100 g ham 2 tablespoons olive oil 1 tablespoon flour 150 ml dry white wine teaspoon mustard tablespoons chopped hashtags large salt pepper 1 kg peeled shells Way [& hellip]

Scallops with tomato sauce

Scallops with tomato sauce from: scallops, fish stock, orange sack, dry white wine, white wine vinegar, powdered sugar, black pepper, olive oil and basil leaves. Ingredients: 10-15 scallop shells For the sauce: 225 g tomatoes 50 ml fish broth juice from 1 orange 2 tablespoons wine [& hellip]

Saint-Jacques shells with truffles

Saint-Jacques shells with truffles from: shells, truffle, butter, onion, salt, pepper, shells, cultivated mushrooms, hasme, sour cream, butter, wine. Ingredients: 24 large scallops Saint-Jacques 1 truffle 40 g butter a few threads chopped onion salt freshly ground pepper For sauce: 300 g shells 4 mushrooms 2 hams 200 ml liquid cream 20 g butter 150 ml [& hellip]

Mussels stuffed with anchovies

Mussels stuffed with anchovies from: mussels, breadcrumbs, garlic, anchovies, tomatoes, oil, salt, pepper, oregano. Ingredients: one kg mussels 150 g breadcrumbs 4 cloves garlic 4 anchovies in oil 4 ripe tomatoes olive oil salt pepper oregano Preparation: Wash the mussels very well, then make them open, putting them on the fire in a [& hellip]

Shells with truffles

Shells with truffles from: shells, truffles, butter, onions, salt, pepper, shells, cultivated mushrooms, hasms, sour cream, butter, wine. Ingredients: 24 large scallops Saint-Jacques 1 truffle 40 g butter a few threads chopped onion salt freshly ground pepper For sauce: 300 g shells 4 mushrooms 2 hams 200 ml liquid cream 20 g butter 150 ml [& hellip]

Chicken skewers with chives

Chicken skewers with chives from: tarragon, parsley, garlic, onion, olive oil, salt, pepper, scallops, fish fillets, chives. Ingredients: 2-3 sprigs of tarragon 1/2 bunch of parsley 2 cloves of garlic 3 small onions 3 tablespoons olive oil salt freshly ground pepper 20 shells Saint Jacques removed from the shell 400 [& hellip]

Shells with truffles and wine

Shells with truffles and wine from: shells, truffle, butter, onion, salt, pepper, shells, cultivated mushrooms, hasme, sour cream, butter, wine. Ingredients: 24 large scallops Saint-Jacques 1 truffle 40 g butter a few threads chopped onion salt freshly ground pepper For sauce: 300 g shells 4 mushrooms 2 hams 200 ml liquid cream 20 g butter [& hellip]

Shells in white wine

Shells in white wine from: mussels, garlic, wine, oil, parsley, pepper. Ingredients: one kg mussels 3 cloves garlic 350 ml dry white wine 2 tablespoons oil a bunch parsley a pepper powder Preparation: In hot oil put sliced ​​garlic to harden. After a minute, add the mussels and mix. Se [& hellip]

Shells St. Jacques with parsley sauce

Shells St. Jacques with parsley sauce from: shells, olive oil, hot paprika, parsley, green onions, red wine vinegar, lemon juice, olive oil, water, tabasco sauce, salt. Ingredients: 8-10 shells St. Jacques (meat only) 2 tablespoons olive oil 1/2 teaspoon hot paprika For sauce: 1/2 bunch parsley, finely chopped 1 [& hellip]

Shell salad with avocado

Shell salad with avocado from: shells, tomatoes, hot peppers, red onions, red bell peppers, citrus juice, salt, avocado, coriander. Ingredients: ½ kg shells, cubes ¼ red cup, cut into quarters 1 hot pepper, chopped ¼ cup red onion, chopped ¼ cup red bell pepper, chopped ½ cup of citrus juice (orange, lemon or [& hellip]

Pasta with sauce and shells

Pasta with sauce and shells from: pasta, shells, olive oil, butter, garlic, tomato, white wine, parsley, lemon juice, salt, pepper. Ingredients: 300 g pasta 10 shells 1 tablespoon olive oil 1 tablespoon butter 1 clove garlic 1 tomato, chopped 1 cup white wine 1 parsley root, chopped juice [& hellip]

Paella with shells and shrimp

Paella with shells and shrimp from: chicken leg, rice, oil, mussels, shrimp, peas, onions, saffron, wine, paprika, peppers, garlic. Ingredients: 1 boneless chicken leg 150 g rice 30 ml oil 8 mussels 10-12 shrimp 2 tablespoons frozen peas 1 onion 1 tomato 2-3 saffron threads 50 ml dry white wine 1/2 teaspoon [& hellip]

Recipe of the day: Easter with tomato and shell sauce

Pasta with tomato and shell sauce from: pasta, seashells, olive oil, butter, garlic, tomato, white wine, parsley, lemon juice, salt, pepper. Ingredients: 300gr pasta 10 shells 1 tablespoon olive oil 1 tablespoon butter 1 clove garlic 1 tomato, chopped 1 cup white wine 1 parsley root, chopped juice [& hellip]

Seafood salad with orange juice

Seafood salad with orange juice from: shrimp, shellfish, paprika, orange juice, oil, basil, salt, pineapple. Ingredients: 2 tablespoons red orange juice 1 tablespoon lime juice 1 teaspoon freshly grated ginger 1/2 teaspoon paprika 3 tablespoons olive oil 1 tablespoon olive oil 2 tablespoons basil salt [& hellip]

Recipe of the day: Shells with coconut milk

Shells with coconut milk from: chicken soup, curry paste, fish sauce, coconut milk, coriander, basmati rice, shells. Ingredients: 1 l chicken soup 1 tablespoon curry paste 2 teaspoons fish sauce 1 cup coconut milk ¼ cup fresh coriander, chopped basmati rice 1kg shellfish [& hellip]

Mussels with wine and oatmeal

Mussels with wine and oatmeal from: mussels, wine, eggs, garlic, oil, salt, pepper. Ingredients: one kg mussels 300 ml white wine 2 cloves garlic 2 eggs 200 g oatmeal oil for frying salt pepper Preparation: The mussels are cleaned and washed very well, discard those that are [& hellip]

Shells and sea snails

Highly valued in northern Europe, cardium shells are no longer as popular. They grow on the Atlantic coasts, but also in the south, towards the Mediterranean Sea. Busycon sea snails have a spiral shell. They are carnivores, and their flesh is extremely strong and unlike that of shells [& hellip]

Shells with rice

Shells with rice from: shells, rice, tomatoes, onions, oil, bay leaves, salt, pepper. Ingredients: 200 g shells without shell 2 cups rice 1 box of peeled tomatoes 1 finely chopped onion 1 glass of oil 1 bay leaf salt pepper Preparation: Lightly fry the shells in a saucepan with butter. Saute onion in oil well [& hellip]

Shells fried in dough

Shells fried in dough from: shells, milk, flour, egg, oil, salt, pepper. Ingredients: 1 kg shells 1/2 cup sweet milk 1 cup wheat flour 1 beaten egg 1 tablespoon oil salt pepper Preparation: Remove the shells from the shell and wash well several times with cold water, each [& hellip]

Shells St. Jacques with bacon

Shells St. Jacques with bacon from: shells, bacon, lemon, oil, pepper. Ingredient: 500 g shells St. Large Jacques (removed from the shell) 300 g slices of smoked bacon 1 lemon (juice) 2 tablespoons freshly ground olive oil Preparation: Mix the lemon juice with the oil and pepper, pour over the shells and leave them [& hellip]

Danube shellfish

Danube shellfish from: Danube shellfish meat, onion, rice, parsley, dill, broth, eggs, pepper, paprika, oil. Ingredients: 1 kg Danube shellfish 3 large onions 250 g rice 1 bunch parsley 1 bunch dill 2 tablespoons broth 3 eggs peppercorns ground pepper salt [& hellip]

Shells with hot peppers

Shells with hot peppers from: onions, ham, peppers, oil, sherry, clams. Ingredients: 5 onions 60 g ham 1 small red hot pepper 2 tablespoons olive oil 1 tablespoon semi-dry sherry 60 small clams Preparation: Peel the onions and cut into thin rings. Cut the ham into cubes. Hot pepper [& hellip]


Shellfish from: shellfish, onion, rice, parsley, dill, broth, eggs, pepper, salt, oil. Ingredients: one kg of shellfish 3 large onions 250 g rice a bunch of parsley a bunch of dill 2 tablespoons broth 3 eggs peppercorns and crushed salt 3 tablespoons oil Preparation: Boil 30 [& hellip]

Shells stuffed for Christmas

The shell is one of the star dishes of Christmas. They are delicious, thanks to their meat, they are perfect to grill in an instant, but what we want to teach you today is to cook them stuffed which are delicious and it is a perfect dish for this Christmas.


We clean the shells by removing them from the shell and separating the fleshy part of the coral from the red part. We wash the shells well because it will be our cover letter.

Put a drop of olive oil in a plate and brown the white part of the shells for a minute on each side. Once ready, we place them in the center of each shell.

Chop the onion and cut the shrimp. (Reserve 6 shrimp to decorate). Poach the onion and when it is transparent add the shrimp to the boil. Add a tablespoon of flour and mix well. Add the fish stock little by little and continue to stir until it thickens. And we do the same with the milk until bechamel is formed.

We incorporate the corals of the shells, so that they are made at the last moment.

Now, we just have to fill the shells with the béchamel mixture we prepared and sprinkle breadcrumbs on top. Garnish with shrimp and bake in the oven for 3 minutes.

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Full article: Recipe »recipes» Seafood recipes » Shells stuffed for Christmas

Cooked shells

Cooked shells recipes: how to cook cooked shells and the tastiest recipes for Romanian cooked food, shellfish and shrimp soup.

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Shells with rice with vegetables

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