Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

This is a creamy traditional French mussel soup which was at one time flavoured and coloured with saffron, but more recently possibly, dare I say it, due to British influence - the aromatics used have shifted towards the curry spices. You can make the spicing as strong or as mild as you wish, but remember it’s a soup and you don’t want to blunt the palate for the rest of the meal.