1 In 3 liters (3.2 qt) of water, salt and add 2 bay leaves and a little savory, then at boiling point pour in your crozets for a slow cooking of 20 minutes.
2 In a saucepan place your minced shallot and your white wine, salt (lightly) then at boiling point pour in your mussels, stir and cover. After 2 minutes turn off the heat and cover for an additional 5 minutes.
3 Drain your mussels and strain the juice, reduce it by half, add a little cream and the curry.
4 Then drain your crozets and pour them into your cooking, cook for 5 minutes then add your mussels on top.
5 Shell a few of them then arrange your crozets in beautiful deep plates by placing them around, finish by sprinkling with fine herbs.
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