Mussel Farmer Omelette fresh and briny

1 In a casserole dish, place your mussels with the shallots, cream, white wine and one teaspoon of turmeric, and let them open.

2 Drain them and strain the liquid through a fine sieve, then reduce it by half. Shell your mussels, place them in this reduced liquid, sprinkle with your herbs, then turn off the heat and cover.

3 When you're ready to serve, melt a good piece of butter in a pan, then pour in your eggs, stirring them gently. When the omelette starts to set, arrange your mussels on top and fold it in half. There you have it, you can now enjoy your Boucholeur omelette.