Billi-Bi (Cream Of Mussel Soup)
20m prep 20m cook 40m ready
A creamy French mussel soup made with white wine, shallots, and herbs, finished with cream and egg yolk for richness. Garnished with mussels and chives.
Ingredients
- 3 pounds small mussels, scrubbed and debearded
- 1 ½ cups dry white wine
- ⅓ cup chopped shallots
- 5 sprigs parsley
- 3 sprigs thyme
- ½ cup heavy cream or half-and-half
- 1 egg yolk
- Salt and white or cayenne pepper to taste
- (½ teaspoon curry powder)
- Minced chives
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 pounds small mussels, scrubbed and debearded
- 1 ½ cups dry white wine
- ⅓ cup chopped shallots
- 5 sprigs parsley
- 3 sprigs thyme
- ½ cup heavy cream or half-and-half
- 1 egg yolk
- Salt and white or cayenne pepper to taste
- (½ teaspoon curry powder)
- Minced chives
Let's Cook
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Step 1.
Place in a large soup pot: 3 pounds small mussels, scrubbed and debearded; 1 ½ cups dry white wine; ⅓ cup chopped shallots; 5 sprigs parsley; 3 sprigs thyme
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Step 2.
Cover and steam over medium heat until the mussels open; discard any that do not open. Remove the mussels and set aside. Strain the cooking liquid through a sieve lined with several layers of dampened cheesecloth or paper towels into a medium saucepan. Bring to a simmer. Remove the mussels from their shells. Whisk together in a small bowl: ½ cup heavy cream or half-and-half; 1 egg yolk
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Step 3.
Gradually whisk about 1 cup of the cooking liquid into the egg mixture, then whisk back into the saucepan. Heat through, but do not boil. Season with: Salt and white or cayenne pepper to taste; (½ teaspoon curry powder)
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Step 4.
Garnish with the reserved mussels and sprinkle with: Minced chives
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