Recipe: Gnocchi, Bouchot Mussels, Lemongrass Verbena

1 In a saucepan, add your mussels, shallots, parsley verbena mixture, cream, a little salt and a good grind of pepper, cover and bring to a high heat.

2 Meanwhile (2 minutes) bring 2.1 qt (2 liters) of water to a boil with bay leaf, salt and turmeric.

3 As soon as the mussels are open, drain them, then strain the liquid through a fine sieve, pressing well, and reduce by half.

4 Plunge your gnocchi into your turmeric-flavored cooking liquid from the first boil, turn off the heat and cover.

5 Remove the mussels from their shells keeping a few shells for decoration, then quickly (1 minute) sauté your diced zucchini and candied peppers in olive oil, seasoned with salt and pepper, and set aside.

6 Your cooking has reduced (like a sauce) taste and adjust the seasoning then add your mussels and just bring to a boil, cover and turn off heat.

7 Drain your gnocchi, place them in the center of 4 plates (already decorated with shells) then arrange your mussels in the boiling sauce and finish with your diced zucchini and peppers.