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

Name: Billi Bi Soup From Pierre Franey Of The New York Times
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Scrub the mussels well to remove all exterior sand and dirt.
2
Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme.
3
Cover and bring to a boil.
4
Simmer 5-10 minutes, or until the mussels have opened.
5
Discard any mussels that do not open.
6
Strain the liquid through a double thickness of cheesecloth.
7
Reserve the mussels for another use or remove them from the shells and use them as a garnish.
8
Bring the liquid in the saucepan to a boil and add the cream.
9
Retirn to boil and remove from the heat.
10
Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly.
11
DO NOT BOIL.
12
Serve hot or cold.
13
This dish may be enriched, if desired, by stirring 2 TBS of hollandaise sauce into the soup before it is served.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs mussels, 2 shallots, coarsely chopped, 2 small onions, quartered, 2 sprigs parsley, and more.

Yes, Billi Bi Soup From Pierre Franey Of The New York Times falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Billi Bi Soup From Pierre Franey Of The New York Times

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