Billi Bi Soup From Pierre Franey Of The New York Times Food

BILLI BI

Steps:

• Scrub mussels well to remove dirt and, if necessary, remove beards.
• Place mussels in large saucepan or Dutch oven and add shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer 8 to 10 minutes, or until mussels have opened. Discard any that have not opened.
• Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup.
• When cool enough to handle, remove mussels from shells and reserve. Discard shells and aromatics.
• Bring reserved liquid to a low boil in a small saucepan. Add cream and return mixture almost to a boil, then remove from heat. Let cool slightly then add egg yolk and stir to combine. Return saucepan to heat and let thicken slightly. (Do not boil.)
• Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.

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.