Billi Bi

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.