Name: The Magnificent Mussel Soup of Jean and Pierre Troisgros (La Soupe de Moules des Frères Troisgros)
Prep time: 40 min
Total time: 40 min
Yield: For 4 people
Cuisine: French
Ingredients: Crystal salt, freshly ground black pepper, garlic (2 cloves), filaments of saffron, thyme; Olive oil (2 Tb); Tomatoes (5 medium); Shallots (2 cloves); Mussels in shells (about 4½ lbs.); Leeks, white part (3 medium); Flour (2 or 3 handfuls); Yellow onions (2 medium); Carrots (3 medium); 1 batch of 2 quarts of fish fumet as described in the recipe for the Epicure’s Supreme Shellfish Casserole of Curnonsky, the Prince of Gourmets; Heavy cream (1 cup); Dry white wine (5 ounces)

Preparation info

For
4
people

Difficulty
Medium
Ready in
40 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

Sometimes, while I was staying at the Auberge, either Mademoiselle Ray or Mademoiselle Vivette would take the day off. (One of them, of course, would always stay home to “mind the store.”) Then, it would give me a special pleasure to take one of them to lunch or dine at a great restaurant of the central provinces in the area around Lyons. One Sunday we drove as far as Roanne to explore the marvelous menu of the Brothers Troisgros (whom I consider to be among the top half-dozen chefs of Fran