Ingredients for 4 servings
- 300 g (10.5 oz) of cleaned Bouchot mussels
- 200 g (7 oz) of good spaghettis
- for the Marinière
- 1 chopped shallot
- 20 cl (0.8 cup) of liquid cream
- 10 cl (0.4 cup) of white wine or dry cider
- fine herbs
- a pinch of salt
- freshly ground pepper.
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