Billi Bi Soup from Pierre Franey of the New York Times
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This is considered to be the most elegant and delicious soup ever created! May be served hot or cold
- Ready In:
- 2 lbs mussels
- 2 shallots, coarsely chopped
- 2 small onions, quartered
- 2 sprigs parsley
- salt & freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup dry white wine
- 2 tablespoons butter
- 1⁄2 bay leaf
- 1⁄2 teaspoon thyme
- 2 cups heavy cream
- 1 egg yolk, lightly beaten
- 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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