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2 pounds |
fresh mussels, cleaned |
75 milliliters |
heavy cream |
1 |
shallot, minced |
freshly ground black pepper |
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1 |
roasted red pepper, diced |
2 |
leaves basil, minced |
1. |
Place mussels, cream, shallot, and pepper in a deep sauce pan and bring to a boil over high heat. When the mussels have opened, remove from heat. Pour contents into a strainer set over a large bowl. |
2. |
Remove the mussels from the shells, reserving the liquid in the bowl. Set aside to chill in the refrigerator. Discard the shells. Strain the cooking liquid through a chinois and set aside to chill in the refrigerator. |
3. |
To serve, divide mussels between serving bowls and arrange in mounds. Carefully divide soup between the bowls around of the mussels. Top mussels with red pepper and basil. |
Yield: 2 servings. |
Source: Guy Savoy at http://www.guysavoy.com/recette/fr/poivron1.html, April 27, 1999. |
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