Ingredients for 4 people:

2 Kg of "bouchot" mussels (which are not too salty) -

100 to 120 g truffles - 1/2 L chicken broth -

a jar of whipped cream - pepper


Of course, the first job is to wash the mussels,

the byssus must be carefully removed.

Then wring them out and have them opened in a pot.


Remove the mussels from their shells, pass the cooking juice.

set aside a few mussels for decoration and mix the rest into a puree.

Chicken juice is better than fumet

of fish to preserve the taste of the mussels.

Then add three spoons of whipped cream to this soup

like whipped cream.

Season with pepper and add the truffle cut into thin julienne strips in the hot cream.

Decorate with the reserved mussels and four strips of truffles

whose color will contrast with that of the cream.

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