Pasta Shells in Mussel Cream with Sweetbreads delicate and fragrant

1 In a large pot pour your mussels, white wine, sliced shallots, parsley, cream, salt (lightly) and give a good grind of pepper, a hint of turmeric, cover and let all your mussels open.

2 Drain your mussels and shell them, then put the juice back in your pot, bring to a boil, pour your shell pasta for 5 minutes of cooking, then turn off your heat covering them and wait 7 minutes (so they absorb the flavor) before adding your mussels, just warm through slightly, serve in deep bowls and at the last moment add your chopped mertensia leaves which will bring the most to this simple recipe.
*Mertensia Maritima is a plant that has a striking peculiarity when you chew it
you will then have the impression of biting into an oyster, the similarity of tastes is just striking.
you can now find it in practically all major garden stores.