Recipe: Bouchot Mussels and Vanets

1 Place in your pot white wine, cream, salt, pepper and verbena and cook for 5 minutes.

2 Then add your shellfish, and over high heat cover and let them open (3 to 4 minutes)

3 Then with a skimmer remove your shellfish into a large bowl and let the liquid reduce until it becomes creamy, then add your mussels and Vanets, bring back to a boil, sprinkle with a little minced verbena and serve in the middle of the table.
Of course if you want to be "so chic" you can present them as I do shelled and coated with this cream which has a delicious slightly lemony taste.
*Vanet: A type of mini scallop harvested on the island of Ré and its surroundings: unmatched delicacy and flavor.
You can replace them in season with scallops