Mussel Macaroni fresh and briny

1 Bring salted or sea water to the boil (about 3.2 qt (3 litres)), then add your macaroni and cook for 7 minutes.

2 Meanwhile, in a saucepan combine all the marinière ingredients. When the mussels have opened, drain them into a bowl and return the cooking liquid to the saucepan to reduce slightly.

3 Drain your pasta and add it to the mussel cooking liquid for another 5 minutes of cooking.

4 While that's cooking, remove the mussels from their shells, keeping a few whole ones for decoration.

5 Pour the mussels into your macaroni and at the last moment add the chopped hollyhock petals. Bring just to a boil and serve.