Summary
"What's the big deal about mussels?"
That's the question I asked myself when I arrived at Maxim's in Paris back in 1970 as a 21-year-old chef. After all, the oval black shellfish were something you saw on harbor pilings, hardly what you'd expect to star in one of that famous restaurant's signature soups, bilibi. But one taste of the fresh mussels, floating in a creamy broth, and I declared it one of the best soups I had ever tasted: rich, fragrant, slightly briny and showcasing the plump sweetness of fresh mussel meat.See the full content of this document
Extract
Adding Clams Boosts Image of Mussel Soup
Naturally, I put something like that soup on my own menu when, in the late 1970s, I became chef of Ma Maison in Hollywood. And, just as I had almost a decade earlier, all my customers seemed to ask, "What's the big deal?" Nobod...
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