Billi Bi
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds | mussels |
|
| 2 | each |
shallots
coarsely chopped |
*
|
| 2 | small |
onions
quartered |
|
| 2 | each | parsley sprigs |
*
|
| 1 | x | salt |
*
|
| 1 | x | black pepper |
*
|
| 1 | pinch | cayenne pepper |
*
|
| 1 | cup |
white wine
dry |
*
|
| 2 | tablespoons | butter |
|
| ½ | each | bay leaves |
*
|
| ½ | teaspoon | thyme |
*
|
| 2 | cups | heavy whipping cream |
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| 2 | tablespoons | hollandaise sauce | * |
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.
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