Billi bi

Yield: 4 Servings

Measure Ingredient
2 pounds Mussels
2 \N Shallots, Chopped Coarsely
2 smalls Onions, Quartered
2 \N Sprigs Parsley
\N \N Salt
\N \N Black Pepper, Ground
1 pinch Cayenne
1 cup Dry White Wine
2 tablespoons Butter
½ \N Bay Leaf
½ teaspoon Thyme
2 cups Heavy Cream
1 \N Egg Yolk, Lightly Beaten
2 tablespoons Sauce Hollandaise

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.

Similar recipes