Ingredients for 4 people:

- 1litre 1/2 of well-cleaned bouchot moulds

- 1 green pepper, gutted and minced

- 1 red pepper, gutted and minced

- 1 zucchini, minced

- 2 onions, minced

- 2 cloves garlic, degerminated and chopped

- 2 tomatoes, mound (skins removed) and sliced

- snake and thyme flower

- salt,ground pepper - olive oil

Progression of the recipe:

1) 1 hour before marinating in a bowl all your vegetables ,salt and pepper add a little snake and a pinch of thyme flower.

2) Turn on the plancha.

3) On one side of the Plancha, spread your mussels and on the other side your vegetables.

4) With a spatula, snake the vegetables a little salt and give a good cut of pepper mill (cooking 4 minutes).

5) It is at this time that your mussels will open and pepper them, then gently mix the mussels and garnish.

Make the floors 3 minutes together so that osmosis occurs.

Here is an easy, friendly dish that is served with a good Bandol rosé, for example, to delight all your guests.

Exclusive recipe by Chef Patrick Asfaux