Soupe aux Moules

This thick, rich soup of mussels, saffron, wine and cream works especially well with chilli garlic bread, which is Anouchka’s favourite, or thick slices of pain poilâne. I also like to serve the soup with most of the mussels in their shells; I think that one of the pleasures of eating mussels is the time that it takes, and the voluptuous sensation of eating with your fingers. Try it both ways, and see which you like best.