Billi Bi Soup from Pierre Franey of the New York Times

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub the mussels well to remove all exterior sand and dirt.
  • Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme.
  • Cover and bring to a boil.
  • Simmer 5-10 minutes, or until the mussels have opened.
  • Discard any mussels that do not open.
  • Strain the liquid through a double thickness of cheesecloth.
  • Reserve the mussels for another use or remove them from the shells and use them as a garnish.
  • Bring the liquid in the saucepan to a boil and add the cream.
  • Retirn to boil and remove from the heat.
  • Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly.
  • DO NOT BOIL.
  • Serve hot or cold.
  • This dish may be enriched, if desired, by stirring 2 TBS of hollandaise sauce into the soup before it is served.
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