Billi bi (mussel soup)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mussels, scrubbed clean |
| 2 | Green onions, chopped | |
| 2 | smalls | Onions, quartered |
| 1 | cup | Dry white wine |
| ¼ | cup | Fresh parsley, chopped |
| 1 | Bay leaf | |
| ½ | teaspoon | Thyme |
| 2 | tablespoons | Butter or margarine |
| Salt & pepper to taste | ||
| 2 | cups | Light cream |
| 1 | Egg yolk, beaten | |
Directions
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-{)