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Billi Bi Soup
Number of Servings: 4 Rate this Recipe: |
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.
- Return to boil, and remove from heat.
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