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This was simply superb and one of the nicest warming soups I've had in a long while. I used very hot Asian long chilis in the rouille but the other nice thing about the recipe is seperating the chili from the soup, so everyone can use as much or little of the rouille as they like. I used frozen New Zealand mussel meat so didn't have the shells for presentation, but it sure would look even better with a few half-shells around the serving bowl. All the flavours blended together so well and are perfectly balanced.

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Peter J September 05, 2007
Creamy Mussel Soup with Fiery Rouille