Best Billi Bi Cream Of Mussels Soup Recipes

BILLI BI SOUP FROM PIERRE FRANEY OF THE NEW YORK TIMES

Steps:

• Scrub the mussels well to remove all exterior sand and dirt.
• Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme.
• Cover and bring to a boil.
• Simmer 5-10 minutes, or until the mussels have opened.
• Discard any mussels that do not open.
• Strain the liquid through a double thickness of cheesecloth.
• Reserve the mussels for another use or remove them from the shells and use them as a garnish.
• Bring the liquid in the saucepan to a boil and add the cream.
• Retirn to boil and remove from the heat.
• Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly.
• DO NOT BOIL.
• Serve hot or cold.
• This dish may be enriched, if desired, by stirring 2 TBS of hollandaise sauce into the soup before it is served.

MUSSEL SOUP BILLY-BI

Steps:

• Discard any mussels that have opened. Scrape off barnacles and scrub mussels with a stiff brush under running water; drain.
• In a 4 to 5-quart kettle over medium heat, melt the butter. Add the paprika and shallots and cook, stirring, until soft but not brown. Add the mussels in shells, parsley, peppercorns, and wine. Bring to a boil, cover, reduce heat, and simmer until the mussels open (about 6 to 8 minutes). Discard any mussels that remain closed.
• Remove the mussels from the liquid. Strain the liquid through a dampened cloth and measure it. Add fish broth to make 4 cups. Return liquid to the kettle (rinsed to remove any sand).
• Remove the mussels from the shells, discarding the shells. Pinch out and discard any "beards" from the mussels.
• To the liquid, add the cream. Bring to a boil over high heat, reduce the heat slightly, and boil until the soup is reduced by about one-fourth. Lower heat to medium. Taste and add salt, if needed. Add the mussels and cook until just heated through. Serve hot or chilled, garnished with parsley.