Recipe: Macaroni a la Charentaise

1 In a large pot, pour 5 liters (5.25 qt) of water, season with sea salt and your tablespoon of turmeric, then bring to a boil and add your macaroni to cook for 12 minutes.

2 Meanwhile, in another pot, place your mussels, minced shallots and white wine, cover until all the mussels are open, turn off heat and let sit covered for 5 minutes.

3 Drain them while keeping the liquid, then remove them from their shells (keeping some for decoration).

4 Drain your macaroni and set aside.

5 Return to the pot used for the mussels, pour in the cooking liquid and cream, salt lightly, then bring to a boil and add your finely minced vine leaves, cook for 5 minutes, then add your mussels and macaroni, stirring gently.
Taste the seasoning and serve hot in the center of the table in a nice salad bowl with a few mussel shells around it.