Billi Bi

Step 1

Scrub mussels well to remove dirt and, if necessary, remove beards.

Step 2

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.

Step 3

Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup.

Step 4

When cool enough to handle, remove mussels from shells and reserve. Discard shells and aromatics.

Step 5

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.)

Step 6

Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.