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Recipe for :

Soupe de Moules Glacée aux Poivrons

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - click here


2 pounds fresh mussels, cleaned
75 milliliters heavy cream
1 shallot, minced
freshly ground black pepper
1 roasted red pepper, diced
2 leaves basil, minced

  • 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.
  • 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.
  • 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.

Serves 2

Guy Savoy at, April 27, 1999

To visit the à la carte web site - click here