Pasta Shells in Mussel Cream with Sweetbreads delicate and fragrant

1 In a large pot, add your mussels, the dry white wine, minced shallots, parsley, and cream. Use very little salt and give a generous turn of the pepper mill, with a pinch of turmeric. Cover and let all the mussels open.

2 Drain the mussels and remove them from their shells, then pour the cooking liquid back into the pot.

3 Bring to a boil, add your pasta shells and cook for 5 minutes, then turn off the heat, cover, and wait 7 minutes so the pasta absorbs all the flavor.

4 Add your mussels back, warm through gently, and serve in shallow bowls. At the last moment, add your minced mertensia leaves, which will make all the difference in this simple dish.