Les Goujonettes de Sole aux Pistils de Safran et son Flan de Moules au Cerfeuil

Fillets of Sole in Saffron with Mussel and Chervil Baked Custard

Preparation info
  • 6

    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

Young Monsieur Retore, owner and chef at the Nossi Be, serves his delicate mussel custard as a centrepiece to twists of sole in a subtle, almost sweet, yellow saffron sauce. The custard is good enough to make on its own with a crisp salad or may-be with toast as a first course.


For the Mussels

  • 2 pt/1 litre small fresh mussels (for preference the tiny sweet ones called bouchots)
  • 2 eggs


Preheat oven to 350°F/180°C/gas 4. Clean the mussels: wash them under cold running water and scrape any weed and dirt off with a knife. Discard any that are not firmly closed or that seem unreasonably heavy. Put them in a large pot, cover tightly and s