Mussel and Saffron Soup

This is a classic French soup and remains, to this day, one of my favourites. I first started making it back in 1983 at Barrenjoey House on Sydney’s northern beaches, my first posting as head chef of a restaurant. So in terms of my professional career, I guess this was one of my first recipes. It has gone on to inspire me to lots more soups that involve mussels. I love the juice that they give off, and now, at Rockpool, we consider it an important part of many dishes. It is the best natural