Billi Bi Food

BILLI BI

Billi Bi image

Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make. Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream. Add the mussels and perhaps a grind of pepper. "One of the sublime creations on Earth," Claiborne wrote. Find more Times classic recipes.

Provided by Sam Sifton

Categories dinner, lunch, soups and stews, times classics, main course, side dish

Time 50m

Yield 4 servings as an entree, 8 as an appetizer

Number Of Ingredients 13

Ingredients

2 pounds mussels
2 shallots, peeled and coarsely chopped
2 small white onions, peeled and quartered
2 sprigs parsley, plus chopped parsley for garnish
Kosher salt
Pepper, to taste
Pinch cayenne pepper
1 cup dry white wine, like pinot grigio or sauvignon blanc
2 tablespoons unsalted butter, cubed
1 bay leaf
2 sprigs fresh thyme
2 cups heavy cream
1 egg yolk, lightly beaten

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.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 56 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 32 grams, Sodium 1122 milligrams, Sugar 7 grams, TransFat 0 grams

BILLI BI SOUP FROM PIERRE FRANEY OF THE NEW YORK TIMES

Billi Bi Soup from Pierre Franey of the New York Times image

This is considered to be the most elegant and delicious soup ever created! May be served hot or cold

Provided by carrie sheridan

Categories Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs mussels
2 shallots, coarsely chopped
2 small onions, quartered
2 sprigs parsley
salt & freshly ground black pepper
1 pinch cayenne pepper
1 cup dry white wine
2 tablespoons butter
1/2 bay leaf
1/2 teaspoon thyme
2 cups heavy cream
1 egg yolk, lightly beaten

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.

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