Recipe: Pasta in Boucheleur Mode

1 In a large pot, pour in the mussels and all the marinière ingredients, season with freshly ground pepper, cover, stir and when all the mussels have opened, drain them through a sieve to collect the juice.

2 Bring this juice to a boil then add your pasta for cooking as written and recommended on the package.

3 Meanwhile, shell your mussels, keeping a few in their shells for decoration.

4 Test your pasta to ensure it is "al dente", then drain it and reduce the juice by half.

5 Now it's time to combine the pasta and mussels in this creamy juice, add a good splash of white Pineau (unless there are children) Serve hot with small oyster plant leaves that will add the sea air to this simply delicious dish.
*The Boucheleurs are the names given to the fishermen who work with mussels in the bouchots.