Billi Bi Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Mussels,
2: Shallots, Chopped Coarsely
2 small: Onions, Quartered
2 Sprigs: Parsley,
Salt,
Black Pepper, Ground
1 pinch: Cayenne,
1 cup: Dry White Wine,
2 tbsp: Butter,
1/2: Bay Leaf,
1/2 tsp: Thyme,
2 cup: Heavy Cream,
1: Egg Yolk, Lightly Beaten
2 tbsp: Sauce Hollandaise,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Soups