It is not common to find black mussels in my country. When I came across imported live ones from Australia, I was all to happy to get it. The presentation for this recipe came from one of Alain Ducasse's cookbook. Personally, I do not like too much cream in my soup. I use lima beans (aka butter beans) and soy beans to give it a milky texture, and reduce the usual amount of heavy cream by seventy five percent. The fish stock and juices from the mussles make this soup extra ordinarily flavorful.
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