Billi Bi (mussel Soup) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Mussels, scrubbed clean
1/2 t: Thyme,
2: Green onions, chopped
2 T: Butter or margarine,
2 small: Onions, quartered
Salt & pepper to taste,
1 cup: Dry white wine,
2 cup: Light cream,
1/4 cup: Fresh parsley, chopped
1: Egg yolk, beaten
1: Bay leaf,
Directions:
Put mussels in a large saucepan with green onions, onion quarters, wine,
parsley, bay leaf, thyme, butter, salt & pepper. Cover and bring to a
boil. Cook 5 minutes or until mussels open. Discard any mussels that do not
open. Strain liquid at least twice through a double thickness of
cheesecloth to remove sand. Remove mussels from shells, cut large ones in
half, set aside.
Bring liquid to a boil, add cream and return to boil. Remove from heat, add
egg yolk and mussels. Return to heat, but do not boil. Serve hot or cold.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine
Privately published by the Regional Memorial hospital Auxiliary, Brunswick,
Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
Source from luhu.jp
parsley, bay leaf, thyme, butter, salt & pepper. Cover and bring to a
boil. Cook 5 minutes or until mussels open. Discard any mussels that do not
open. Strain liquid at least twice through a double thickness of
cheesecloth to remove sand. Remove mussels from shells, cut large ones in
half, set aside.
Bring liquid to a boil, add cream and return to boil. Remove from heat, add
egg yolk and mussels. Return to heat, but do not boil. Serve hot or cold.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine
Privately published by the Regional Memorial hospital Auxiliary, Brunswick,
Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
Source from luhu.jp