Throughout Charente-Maritime, you'll find beautiful flowers called hollyhocks growing everywhere. The locals have probably forgotten that long ago, our ancestors used to eat not only the petals, but also the buds, the young stems and even the roots as infusions, because in fact everything in these flowers is edible.

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Ingredients for 4 servings

servings
  1. 7 oz (200 g) good quality macaroni
  2. 17.75 oz (500 g) mussels (Cordes or Bouchots)

For the marinière:

  1. 0.6 cup (150 ml) white Pineau
  2. 2 spring onions, thinly sliced, including the green parts
  3. 0.4 cup (100 ml) liquid cream
  4. A good grind of pepper
  5. 3 tender hollyhock petals, rinsed and finely chopped