Billi bi (mussel soup)

Yield: 4 Servings

Measure Ingredient
2 pounds Mussels, scrubbed clean
2 \N Green onions, chopped
2 smalls Onions, quartered
1 cup Dry white wine
¼ cup Fresh parsley, chopped
1 \N Bay leaf
½ teaspoon Thyme
2 tablespoons Butter or margarine
\N \N Salt & pepper to taste
2 cups Light cream
1 \N Egg yolk, beaten

Put mussels in a large saucepan with green onions, onion quarters, wine, parsley, bay leaf, thyme, butter, salt & pepper. Cover and bring to a boil. Cook 5 minutes or until mussels open. Discard any mussels that do not open. Strain liquid at least twice through a double thickness of cheesecloth to remove sand. Remove mussels from shells, cut large ones in half, set aside.

Bring liquid to a boil, add cream and return to boil. Remove from heat, add egg yolk and mussels. Return to heat, but do not boil. Serve hot or cold.

From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7

Typed by: Bob 8-{)

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