Billi bi
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mussels |
| 2 | Shallots, Chopped Coarsely | |
| 2 | smalls | Onions, Quartered |
| 2 | Sprigs Parsley | |
| Salt | ||
| Black Pepper, Ground | ||
| 1 | pinch | Cayenne |
| 1 | cup | Dry White Wine |
| 2 | tablespoons | Butter |
| ½ | Bay Leaf | |
| ½ | teaspoon | Thyme |
| 2 | cups | Heavy Cream |
| 1 | Egg Yolk, Lightly Beaten | |
| 2 | tablespoons | Sauce Hollandaise |
Directions
Thoroughly scrub the mussels to remove all exterior sand and dirt.
Place them in a large kettle along with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme. Cover. Bring to a boil. Simmer until the mussels have opened (5-10 minutes). Discard any mussels that do not open. Strain through a double thickness of cheesecloth into a saucepan. Remove the mussels from their shells. Discard the shells. Set the mussel meat aside.
Bring the liquid in the saucepan to a boil. Add the cream. Return to a boil. Immediately remove from the heat. Add the beaten egg yolk.
Return to the heat only long enough for the soup to thicken slightly ~ DO NOT BOIL! Stir in the Hollandaise sauce and add the mussel meat just before serving. Serve hot or cold.