*  Exported from  MasterCook  *
 
                                  BILLI BI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Mussels
    2                    Shallots, Chopped Coarsely
    2       sm           Onions, Quartered
    2                    Sprigs Parsley
                         Salt
                         Black Pepper, Ground
    1       pn           Cayenne
    1       c            Dry White Wine
    2       tb           Butter
      1/2                Bay Leaf
      1/2   ts           Thyme
    2       c            Heavy Cream
    1                    Egg Yolk, Lightly Beaten
    2       tb           Sauce Hollandaise
 
   Thoroughly scrub the mussels to remove all exterior
   sand and dirt. Place them in a large kettle along with
   the shallots, onions, parsley, salt, black pepper,
   cayenne, wine, butter, bay leaf and thyme. Cover.
   Bring to a boil. Simmer until the mussels have opened
   (5-10 minutes). Discard any mussels that do not open.
   Strain through a double thickness of cheesecloth into
   a saucepan. Remove the mussels from their shells.
   Discard the shells. Set the mussel meat aside. Bring
   the liquid in the saucepan to a boil. Add the cream.
   Return to a boil. Immediately remove from the heat.
   Add the beaten egg yolk. Return to the heat only long
   enough for the soup to thicken slightly ~ DO NOT BOIL!
   Stir in the Hollandaise sauce and add the mussel meat
   just before serving. Serve hot or cold.
  
 
 
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