Recipe: Conghiglionis in mussel pouch

1 In a large pot pour your seawater then bring to a boil, add your pasta for 15 minutes of gentle cooking then turn off the heat and cover.

2 Meanwhile in a cocotte, add white wine, shallots, cream and turmeric, a pinch of fine salt then bring to a boil, add your mussels, cover and turn off heat when they open.

3 Drain your mussels over a bowl then pour this juice back and reduce by half.

4 Meanwhile drain your pasta and carefully add it to this reducing juice.

5 Then remove the mussels from their shells and add them to the pasta, taste and adjust seasoning.

6 Plate your conghiglioni on beautiful hot plates, fill them with your mussels and sprinkle a few strips of preserved peppers and a few nasturtium leaves (if you have them).