I will describe here only the filling. Chop a handful of fresh mussels and a handful of shrimp. Mix with chopped breadcrumbs, herbs, egg yolk, crushed garlic clove as well as the leaf parsley and fill the tortellis with it. Cook the tortellis in salted water, drain and put aside. Make a light roux with butter and flour and gradually extinguish with the fish stock and with cooking water, stirring throughout. In the cooking water of the mussels, of course, there was a good shot of white wine. In the neck of the cook and in the sauce you can also add a sip of wine. Warm the tortelli in the sauce. Sprinkle with chopped parsley or something like that and bring to the table.
The leftover mussels can be served a day later with spaghetti.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!