Billi Bi Soup From Pierre Franey Of The New York Times

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

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Steps

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Scrub the mussels well to remove all exterior sand and dirt.

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Place them in a large kettle with the shallots , onions , parsley , salt , black pepper , cayenne , wine , butter , bay leaf and thyme.

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Cover and bring to a boil.

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Simmer 5-10 minutes , or until the mussels have opened.

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Discard any mussels that do not open.

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Strain the liquid through a double thickness of cheesecloth.

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Reserve the mussels for another use or remove them from the shells and use them as a garnish.

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Bring the liquid in the saucepan to a boil and add the cream.

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Retirn to boil and remove from the heat.

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Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly.

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Do not boil.

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Serve hot or cold.

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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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Ingredients

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mussels, shallots, onions, parsley, salt & freshly ground black pepper, cayenne pepper, dry white wine, butter, bay leaf, thyme, heavy cream, egg yolk