Recipe: Vanets and small Paris mushrooms in Jurançon cream

1- To clean your vanets, place them in your sink, run cold water over them, remove them and repeat this operation six times in a row.

2- In a large saucepan, place your vanets, the minced shallot, the cream, the Jurançon, your small mushrooms, salt and pepper, cover and cook for six minutes after boiling.

3- Remove your vanets onto a plate, shell them and keep them in a shallow bowl.

4- Return your liquid to the heat and let it reduce by half, test the seasoning then add your vanets for just one boil.

5- Drain your vanets and mushrooms then arrange them on four plates.

6- Heat the cooking liquid then quickly add the beaten egg, stir with a whisk, turn off heat, coat your plates and glaze them in the broiler to give them a nice color.
Vanets are small shellfish resembling small scallops, the difference with scallops is that vanets have roe.