Recipe: Mussel Tongs from the Charente Region

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.