Billi Bi Recipes

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BILLI BI



Billi Bi image

Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make. Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream. Add the mussels and perhaps a grind of pepper. "One of the sublime creations on Earth," Claiborne wrote. Find more Times classic recipes.

Provided by Sam Sifton

Categories     dinner, lunch, soups and stews, times classics, main course, side dish

Time 50m

Yield 4 servings as an entree, 8 as an appetizer

Number Of Ingredients 13

2 pounds mussels
2 shallots, peeled and coarsely chopped
2 small white onions, peeled and quartered
2 sprigs parsley, plus chopped parsley for garnish
Kosher salt
Pepper, to taste
Pinch cayenne pepper
1 cup dry white wine, like pinot grigio or sauvignon blanc
2 tablespoons unsalted butter, cubed
1 bay leaf
2 sprigs fresh thyme
2 cups heavy cream
1 egg yolk, lightly beaten

Steps:

  • Scrub mussels well to remove dirt and, if necessary, remove beards.
  • Place mussels in large saucepan or Dutch oven and add shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer 8 to 10 minutes, or until mussels have opened. Discard any that have not opened.
  • Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup.
  • When cool enough to handle, remove mussels from shells and reserve. Discard shells and aromatics.
  • Bring reserved liquid to a low boil in a small saucepan. Add cream and return mixture almost to a boil, then remove from heat. Let cool slightly then add egg yolk and stir to combine. Return saucepan to heat and let thicken slightly. (Do not boil.)
  • Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 56 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 32 grams, Sodium 1122 milligrams, Sugar 7 grams, TransFat 0 grams

MUSSEL SOUP BILLY-BI



Mussel Soup Billy-Bi image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 quarts uncooked mussels in shells (about 3 pounds)
2 tablespoons butter
1/4 teaspoon paprika
4 shallots, finely chopped
3 sprigs parsley
1/4 teaspoon whole white peppercorns
1 cup dry white wine
1 1/2 to 2 cups fish broth or 1 (14 1/2-ounce) can chicken broth
2 cups heavy cream
Salt
Chopped Italian flat-leaf parsley, for garnish

Steps:

  • Discard any mussels that have opened. Scrape off barnacles and scrub mussels with a stiff brush under running water; drain.
  • In a 4 to 5-quart kettle over medium heat, melt the butter. Add the paprika and shallots and cook, stirring, until soft but not brown. Add the mussels in shells, parsley, peppercorns, and wine. Bring to a boil, cover, reduce heat, and simmer until the mussels open (about 6 to 8 minutes). Discard any mussels that remain closed.
  • Remove the mussels from the liquid. Strain the liquid through a dampened cloth and measure it. Add fish broth to make 4 cups. Return liquid to the kettle (rinsed to remove any sand).
  • Remove the mussels from the shells, discarding the shells. Pinch out and discard any "beards" from the mussels.
  • To the liquid, add the cream. Bring to a boil over high heat, reduce the heat slightly, and boil until the soup is reduced by about one-fourth. Lower heat to medium. Taste and add salt, if needed. Add the mussels and cook until just heated through. Serve hot or chilled, garnished with parsley.

BILLI BI (CREAM OF MUSSELS SOUP)



BILLI BI (CREAM OF MUSSELS SOUP) image

Categories     Soup/Stew     Shellfish     Stew     Low Carb     Quick & Easy     Wheat/Gluten-Free     Healthy

Yield 6-8 servings

Number Of Ingredients 15

2 pounds mussels
1 tablespoon minced shallots
1 cup white wine
1 teaspoon saffron threads
4 tablespoons butter
1 onion, minced
5 tablespoons flour
5 cups Fish Broth (or bottled clam juice)
Sachet: 5-6 parsley stems, 6-8 black peppercorns, 1 sprig fresh
or 1/2 teaspoon dried thyme, and 1 bay leaf enclosed in a large
teaball or tied in a cheesecloth pouch
1 egg yolk
1 cup heavy cream or half-and-half
Salt, to taste
Freshly ground white pepper, to taste

Steps:

  • Pull the beards from the mussels. Scrub the mussels well under cold running water. Set aside. Combine the shallots, wine, and saffron threads in a pot large enough to hold the mussels. Place over medium-high heat and bring to a boil. Add the mussels, cover the pot tightly, and reduce the heat to medium-low. Cook the mussels for 5-6 minutes, shaking the pot occasionally. Remove the mussels from the pot as their shells open. Remove the meat from the shells; refrigerate. Strain the cooking liquid and reserve. Heat the butter in a 3-quart pot over medium heat. Add the onion and stir to coat evenly. Cover the pot and cook the onion until translucent, 3-4 minutes. Add the flour and cook, 3-4 minutes, stirring almost constantly with a wooden spoon. Gradually add the mussel cooking liquid and fish broth, using a whisk to work out any lumps after each addition. Add the sachet and bring to a simmer. Simmer gently, 45 minutes, stirring occasionally and skimming as necessary. Discard the sachet. Strain the soup through cheesecloth or a fine sieve. Return the soup to the stove and bring to a simmer. Make a liaison by blending the egg yolk with the cream in a bowl. Stir in about 1 cup of the hot soup, then stir the heated liaison mixture into the soup. Simmer, 3 minutes. Add the mussel meat to the soup and simmer until the mussels are heated through. Adjust the seasoning. Serve in heated bowls.

BILLI BI SOUP FROM PIERRE FRANEY OF THE NEW YORK TIMES



Billi Bi Soup from Pierre Franey of the New York Times image

This is considered to be the most elegant and delicious soup ever created! May be served hot or cold

Provided by carrie sheridan

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs mussels
2 shallots, coarsely chopped
2 small onions, quartered
2 sprigs parsley
salt & freshly ground black pepper
1 pinch cayenne pepper
1 cup dry white wine
2 tablespoons butter
1/2 bay leaf
1/2 teaspoon thyme
2 cups heavy cream
1 egg yolk, lightly beaten

Steps:

  • Scrub the mussels well to remove all exterior sand and dirt.
  • Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme.
  • Cover and bring to a boil.
  • Simmer 5-10 minutes, or until the mussels have opened.
  • Discard any mussels that do not open.
  • Strain the liquid through a double thickness of cheesecloth.
  • Reserve the mussels for another use or remove them from the shells and use them as a garnish.
  • Bring the liquid in the saucepan to a boil and add the cream.
  • Retirn to boil and remove from the heat.
  • Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly.
  • DO NOT BOIL.
  • Serve hot or cold.
  • This dish may be enriched, if desired, by stirring 2 TBS of hollandaise sauce into the soup before it is served.

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