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Cream of Mussel Soup with Marrow Quenelles from Chef Andre Soltner

Come visit us at www.greatchefs.com! Great Chefs Television presents French Fest, a celebration of cuisine offered by some of the country’s leading French chefs. This time Chef Andre Soltner

This entry was posted on Wednesday, February 10th, 2010 at 6:19 am and is filed under french. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

8 Responses to “Cream of Mussel Soup with Marrow Quenelles from Chef Andre Soltner”

  1. EvilsPresley666 on February 10th, 2010 at 6:19 am

    Finally A “Great Chefs” episode with someone who can cook.

  2. EvilsPresley666 on February 10th, 2010 at 6:19 am

    1.Soak the sections of marrow bone in tepid water for about 2 hours.

    2. Push the softened marrow out of the bones.

    3. Refrigerate the marrow overnight in a bowl of ice water mixed with salt to extract any blood.

  3. fantastic

  4. WOW! Yum! I agree with mahchef - his techniques are awesome!

  5. best chef ever

  6. how do you get beef marrow like that? dosent the marrow come from inside the bones?

  7. This guy is unreal - look at his technique! I know he’s from the past generation, but today’s chefs can learn much from watching him work. I ate at Lutece many years ago and it was the bomb!

  8. Scrumptious!! Thx for the post.

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