SOUP TROIS GROS
pounds fresh mussels
1/2 cup dry white wine
1 tablespoon chopped
1/4 cup olive oil
5 ounces diced carrots
5 ounces chopped
2 medium leek whites, chopped
2 cloves garlic, minced
ounces tomatoes, peeled, seeded, and chopped
1/2 teaspoon saffron
quart fish fumet
1/2 cup heavy cream
1/2 teaspoon thyme
1/4 teaspoon white pepper
Wash and scrub mussels,
remove beards, and discard dead open mussels.
In a heavy, deep pot, combine
the wine and shallots. Bring to a boil. Add the mussels, cover the pot, and
steam until all mussels are open, tossing occasionally. Strain cooking liquid.
Take mussels out of shells. In the same pot, heat the oil. Add the mirepoix
(carrots, onion, leeks)and simmer for 5 minutes. Add the garlic, chopped
tomatoes, and saffron.
Pour in the fish fumet and mussel cooking liquid.
Bring to a boil and for 30 to 40 minutes.
Before serving, stir the cream,
mussels, and thyme into the soup. Season to taste with salt and pepper.