Recipe: Conchiglioni in Boucheleur Style

1 Cook your pasta in salted water for 12 minutes, then drain and cover with a damp cloth.

2 In the same saucepan, add your mussels, pepper, white wine, cover and bring to a boil. When the mussels open, drain them through a strainer into a bowl.

3 Return to the same saucepan, add a good splash of olive oil, then add your vegetables, salt, pepper with a pinch of Espelette pepper and gently sweat for 10 minutes.

4 Then add the cream and the mussel cooking liquid and continue to cook for 10 minutes.

5 Shell your mussels (keeping a few whole for decoration)

6 Add the mussels and conchiglioni to your mixture and just bring to a boil, then on 4 hot plates arrange 3 in a star pattern and quickly fill them with a spoon using the mixture mixed with mussels and sprinkle with freshly grated Parmesan.
*The Boucheleurs are the people who take care of the Bouchots in the regions of this type of Mussels.