Billi Bi Soup

Number of Servings: 4
Source: John Bil, Ship to Shore Restaurant in Malpeque Bay, PEI
Preparation Time: 5mins

Description

This recipe, an oldie but goodie, is said to have been created in the 1940s by Pierre Franey, from the legendary Le Pavillon Restaurant in New York City.

Ingredients

2 lb (1 kg) fresh cultured blue mussels
2 shallots, coarsely chopped
2 small onions, quartered
2 sprigs parsley
1 pinch cayenne pepper
1 cup (250 ml) dry white wine
2 tbsp (30 ml) butter
1⁄2 bay leaf
1⁄2 tsp (2 ml) thyme
2 cup (500 ml) 35% cream
1 egg yolk, lightly beaten
1 pinch salt and freshly ground black pepper, to taste

Instructions

Rinse the fresh blue mussels in tap water.
Place mussels in a large pot with the shallots, onion, parsley, salt, pepper, cayenne pepper, wine, butter, bay leaf and thyme. Cover and bring to a boil. Simmer 5-10 minutes, or until the fresh blue mussels have opened. Reserve mussels for another use, or remove them from shells to use as a garnish.
Strain the liquid through a double thickness of cheesecloth.
Bring liquid to a boil, and add cream.

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