MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Billi Bi
Categories: Seafood, Vegetables, Wine, Herbs, Dairy
Yield: 4 servings

2 lb Mussels
2 Shallots; peeled, coarse
- chopped
2 sm White onions; peeled,
- quartered
2 Sprigs parsley; + chopped
- parsley for garnish
Salt & pepper
pn Cayenne pepper
1 c Dry white wine
2 tb Unsalted butter; diced
1 Bay leaf
2 Sprigs fresh thyme
2 c Heavy cream
1 Egg yolk; lightly beaten

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.

By: Sam Sifton

Yield: 4 servings as an entree, 8 as an appetizer

RECIPE FROM: https://cooking.nytimes.com

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