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BILLI BI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 lb Mussels
2 Shallots, Chopped Coarsely
2 sm Onions, Quartered
2 Sprigs Parsley
Salt
Black Pepper, Ground
1 pn Cayenne
1 c Dry White Wine
2 tb Butter
1/2 Bay Leaf
1/2 ts Thyme
2 c Heavy Cream
1 Egg Yolk, Lightly Beaten
2 tb Sauce Hollandaise
Thoroughly scrub the mussels to remove all exterior
sand and dirt. Place them in a large kettle along with
the shallots, onions, parsley, salt, black pepper,
cayenne, wine, butter, bay leaf and thyme. Cover.
Bring to a boil. Simmer until the mussels have opened
(5-10 minutes). Discard any mussels that do not open.
Strain through a double thickness of cheesecloth into
a saucepan. Remove the mussels from their shells.
Discard the shells. Set the mussel meat aside. Bring
the liquid in the saucepan to a boil. Add the cream.
Return to a boil. Immediately remove from the heat.
Add the beaten egg yolk. Return to the heat only long
enough for the soup to thicken slightly ~ DO NOT BOIL!
Stir in the Hollandaise sauce and add the mussel meat
just before serving. Serve hot or cold.
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