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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
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
|
*
|
| 237 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
butter
|
|
| 0.5 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 473 | ml |
heavy whipping cream
|
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| 3E+1 | ml |
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.
