Mussel Soup Billy Bi Recipes

BILLI BI

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.

BILLI BI (CREAM OF MUSSELS SOUP)

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.

MUSSEL SOUP

Steps:

• Preheat the oven to 375 degrees F.
• In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.
• In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.
• Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

MUSSEL SOUP

Steps:

• Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
• Remove the mussels with a slotted spoon and strain the broth; set aside.
• Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
• Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
• Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
• Arrange mussels in soup bowls and pour the hot broth over them.
• Garnish with basil and chervil if desired.

BILLI BI SOUP FROM PIERRE FRANEY OF THE NEW YORK TIMES

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.