BILLI BI (CREAM OF MUSSELS SOUP)

BILLI BI (CREAM OF MUSSELS SOUP) image

Yield 6-8 servings

Number Of Ingredients 15

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2 pounds mussels
1 tablespoon minced shallots
1 cup white wine
1 teaspoon saffron threads
4 tablespoons butter
1 onion, minced
5 tablespoons flour
5 cups Fish Broth (or bottled clam juice)
Sachet: 5-6 parsley stems, 6-8 black peppercorns, 1 sprig fresh
or 1/2 teaspoon dried thyme, and 1 bay leaf enclosed in a large
teaball or tied in a cheesecloth pouch
1 egg yolk
1 cup heavy cream or half-and-half
Salt, to taste
Freshly ground white pepper, to taste

Steps:

Pull the beards from the mussels. Scrub the mussels well under cold running water. Set aside. Combine the shallots, wine, and saffron threads in a pot large enough to hold the mussels. Place over medium-high heat and bring to a boil. Add the mussels, cover the pot tightly, and reduce the heat to medium-low. Cook the mussels for 5-6 minutes, shaking the pot occasionally. Remove the mussels from the pot as their shells open. Remove the meat from the shells; refrigerate. Strain the cooking liquid and reserve. Heat the butter in a 3-quart pot over medium heat. Add the onion and stir to coat evenly. Cover the pot and cook the onion until translucent, 3-4 minutes. Add the flour and cook, 3-4 minutes, stirring almost constantly with a wooden spoon. Gradually add the mussel cooking liquid and fish broth, using a whisk to work out any lumps after each addition. Add the sachet and bring to a simmer. Simmer gently, 45 minutes, stirring occasionally and skimming as necessary. Discard the sachet. Strain the soup through cheesecloth or a fine sieve. Return the soup to the stove and bring to a simmer. Make a liaison by blending the egg yolk with the cream in a bowl. Stir in about 1 cup of the hot soup, then stir the heated liaison mixture into the soup. Simmer, 3 minutes. Add the mussel meat to the soup and simmer until the mussels are heated through. Adjust the seasoning. Serve in heated bowls.