1 In a large pot, pour half of your ingredients (parsley, shallots, cream and pineau).
2 Add your mussels, then the rest of your garnish and liquid, and give a good grind of fresh pepper.
3 Cover and put your heat on maximum, for about 3 minutes, then uncover, if all your mussels are well opened then you can stop cooking.
4 Using a slotted spoon, place your mussels in another container and cover them.
5 All that's left is the juice, blend it and strain it, then bring it back to a boil until your mixture becomes creamy, then add the turmeric, taste the seasoning, and keep it aside.
6 Then shell your mussels while keeping the most beautiful ones whose shells are still linked.
7 Then pour them into your cream and heat gently for 2 minutes.
Presentation:
On your 4 hot plates, place your preparation in the center and your mussels around it.
For the rest you will have surely guessed it: your shells will then serve as tongs to enjoy these tasty mussels.
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