BILLI-BI (CREAM OF MUSSEL SOUP)
About 4 cups; 3 servings
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
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
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)
Garnish with the reserved mussels and sprinkle with:
- Minced chives