Rope-Grown Mussels with Noirmoutier Potatoes & Spring Garlic Pesto delicate and oceanic

1 Open the mussels in a glass of sea water or white wine, do not salt but pepper generously with a mill, then drain and remove from shells (keeping a few shells for decoration).

2 Cut thick slices from the potatoes.

3 In a wok pour a drizzle of olive oil then sauté your potato slices, salt and pepper then add your mussels and mix well.

4 Finally add the Pesto and serve in beautiful hot plates with a few shells for decoration.
*Cordes mussels are the first mussels fished in France as fishing opens in early May.
They are particularly larger than Fine Bouchots mussels and are more iodized because they live continuously underwater while Bouchots mussels are only enjoyed from the end of June onwards as they live covered and uncovered according to the tides.