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Nutrition Facts
Serving Size 1 (925g) Recipe makes 2 servings
Calories 1359
Calories from Fat 880		(64%)
Amount Per Serving		%DV
	Total Fat 97.8g	150%
	Saturated Fat 56.2g	281%
	Monounsaturated Fat 28.0g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.0g
Cholesterol 517mg		172%
Sodium 1478mg		61%
Potassium 1969mg		56%
Total Carbohydrate 38.1g		12%
	Dietary Fiber 1.2g	4%
	Sugars 4.5g
Protein 62.0g		123%
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Billi Bi Soup

Recipe #380777 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef mariajane
Jul 9, 2009

This recipe is provided by John Bil, Ship to Shore Restaurant in Malpeque Bay, PEI. This recipe, an oldie but a goodie, is said to have been created in the 1940's by Pierre Franey from the legendary Le Pavillion Restaurant in New York City. I found this Recipe in a local magazine - Saltscapes -

SERVES 2 -4 (change servings and units)

Ingredients

2 lbs mussels
2 shallots, chopped
2 small onions, quartered
2 sprigs parsley
slat and fresh ground pepper, to taste
12 pinches cayenne pepper
1 cup dry white wine
2 tablespoons butter
1/2 bay leaf
1/2 teaspoon thyme
2 cups 35% cream
1 egg yolk, lightly beaten

Directions

1
Place mussels in a large pot with the shallots, onion, parsley, salt, 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 mussels that do not open). Reserve mussels for another use, or remove them from shells to use as a garnish.
2
Strain the liquid through a double thickness of cheesecloth, Bring liquid, and add cream. Return to a boil, and remove from heat.
3
Add egg yolk and heat just 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 tablespoons hollandaise sauce into the soup before it is served.