Recipes

"Boil the mussels with 1/4 of the white wine, the shallots, parsley, and butter until they open. Heat the olive oil in an 8- to 10-quart soup kettle; add the onions and the leeks, and cook over a low flame for 5 minutes. Then pour in 4 quarts water, the remaining wine, and the liquid the mussels cooked in; add the fish, the tomatoes, the herbs, and the seasonings, and cook for 40 minutes.

Then put the stock through a very fine strainer, rubbing all the ingredients to extract the juice and the flesh of the fish. Pour the stock into a smaller kettle and bring to the boiling point. At the last moment, add the mussels and the cream. Cook for 2 minutes.

Serve in a soup tureen, with croutons made of toasted bread, and grated cheese on the side."