Recipe: Cream of Bouchot mussels with parsley and hollyhocks

1 Take a large pot, add your mussels, shallots, white wine and give a good grind of pepper, cover and let cook until all the mussels are open.

2 Then drain them, reserving the juice and put it back in your pot with your cream, let reduce by half.

3 Shell your mussels, keeping a few shells (for decoration)

4 Pour your cornstarch into your juice then add the bunch of parsley, bring to a boil then blend everything.

5 Then add your sliced hollyhock petals.

6 Arrange your mussels in 4 hot deep plates and pour your hot cream over them.
* In hollyhocks everything is good from the root to the stem and the magnificent petals which bring on their own a slightly tart flavor that I really like.