Subj : More Soupy Sales - 13
To   : All
From : Dave Drum
Date : Sun Oct 16 2022 10:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Billi Bi
 Categories: Seafood, Vegetables, Wine, Herbs, Dairy
      Yield: 4 servings
 
      2 lb Mussels
      2    Shallots; peeled, coarse
           - chopped
      2 sm White onions; peeled,
           - quartered
      2    Sprigs parsley; + chopped
           - parsley for garnish
           Salt & pepper
        pn Cayenne pepper
      1 c  Dry white wine
      2 tb Unsalted butter; diced
      1    Bay leaf
      2    Sprigs fresh thyme
      2 c  Heavy cream
      1    Egg yolk; lightly beaten
 
  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.
  
  By: Sam Sifton
  
  Yield: 4 servings as an entree, 8 as an appetizer
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The older you get, the more important is is not to act your age.
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