Recipe: Shell pasta in creamed mussels and mertensia

Name: Les coquillettes en crémée de bouchots et mésentéria
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 4 portions

By chef patrick ★ ★ ★ ★ ★ 4.4/5 (15 reviews) Fishes

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 4 serv.

The beautiful story of a great French company known to all, the house

Ingredients for 4 servings

PANZANI.

Mastery from field to plate
Panzani works with its agricultural partners for its supply of durum wheat and controls all stages of its transformation into semolina, couscous grains and pasta in its own mills and production facilities in France. Also expert in sauces, the company is committed to a quality tomato supply chain.
The durum wheat supply chain
Expertise in upstream agriculture on the durum wheat supply chain, with cooperatives.
Panzani is the leading French processor with 470,000 tonnes, representing 30% of French durum wheat production and 70% of volumes processed in France.
Control of all transformation stages, in our mills and our own production facilities, distributed over 2 basins north and south, near durum wheat.
Semolina and pasta-making expertise
Unique expertise, that of the men and women who work every day in Panzani's mills and production facilities in France to obtain excellent quality semolina, couscous grains and pasta.
The tomato supply chain
For our sauces, we favor tomatoes grown in open fields and in season*.
Tomatoes are harvested at maturity in the heart of summer, and processed within 48 hours, to preserve their quality and nutritional properties.
We source as close as possible

Step-by-step directions

1- In a large pot pour your mussels, white wine, sliced shallots, parsley, cream, salt (lightly) and give a good grind of pepper, a hint of turmeric, cover and let all your mussels open.

2- Drain your mussels and shell them, then put the juice back in your pot, bring to a boil, pour your shell pasta for 5 minutes of cooking, then turn off your heat covering them and wait 7 minutes (so they absorb the flavor) before adding your mussels, just warm through slightly, serve in deep bowls and at the last moment add your chopped mertensia leaves which will bring the most to this simple recipe.
*Mertensia Maritima is a plant that has a striking peculiarity when you chew it
you will then have the impression of biting into an oyster, the similarity of tastes is just striking.
you can now find it in practically all major garden stores.

Moules de bouchot