Billi Bi Soup Recipe #380777
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 -
20 min | 20 min prep
SERVES 2 -4
- 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
- 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.
- Strain the liquid through a double thickness of cheesecloth, Bring liquid, and add cream. Return to a boil, and remove from heat.
- 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.
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5 stars