BILLI BI
Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make. Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream. Add the mussels and perhaps a grind of pepper. "One of the sublime creations on Earth," Claiborne wrote. Find more Times classic recipes.
Provided by Sam Sifton
Categories dinner, lunch, soups and stews, times classics, main course, side dish
Time 50m
Yield 4 servings as an entree, 8 as an appetizer
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 56 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 32 grams, Sodium 1122 milligrams, Sugar 7 grams, TransFat 0 grams
MUSSEL SOUP BILLY-BI
Steps:
- Discard any mussels that have opened. Scrape off barnacles and scrub mussels with a stiff brush under running water; drain.
- In a 4 to 5-quart kettle over medium heat, melt the butter. Add the paprika and shallots and cook, stirring, until soft but not brown. Add the mussels in shells, parsley, peppercorns, and wine. Bring to a boil, cover, reduce heat, and simmer until the mussels open (about 6 to 8 minutes). Discard any mussels that remain closed.
- Remove the mussels from the liquid. Strain the liquid through a dampened cloth and measure it. Add fish broth to make 4 cups. Return liquid to the kettle (rinsed to remove any sand).
- Remove the mussels from the shells, discarding the shells. Pinch out and discard any "beards" from the mussels.
- To the liquid, add the cream. Bring to a boil over high heat, reduce the heat slightly, and boil until the soup is reduced by about one-fourth. Lower heat to medium. Taste and add salt, if needed. Add the mussels and cook until just heated through. Serve hot or chilled, garnished with parsley.
MUSSEL CHOWDER
Categories Soup/Stew Milk/Cream Mussel White Wine Gourmet
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise.
- Wash chopped leeks in a bowl of cold water, then lift out and drain well.
- Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring, 1 minute. Add strained mussel cooking liquid and wine and simmer 10 minutes.
- Stir in halved mussels and cream and simmer, stirring, 5 minutes. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.
CREAM OF MUSSEL SOUP
Every New England cook has a personal version of mussel soup, depending on the favored regional herbs and cooking customs. Feel free to start with my recipe and develop your own luscious variation. -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper. , Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm., Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).
Nutrition Facts : Calories 368 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1043mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.
BILLI BI SOUP FROM PIERRE FRANEY OF THE NEW YORK TIMES
This is considered to be the most elegant and delicious soup ever created! May be served hot or cold
Provided by carrie sheridan
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Scrub the mussels well to remove all exterior sand and dirt.
- Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme.
- Cover and bring to a boil.
- Simmer 5-10 minutes, or until the mussels have opened.
- Discard any mussels that do not open.
- Strain the liquid through a double thickness of cheesecloth.
- Reserve the mussels for another use or remove them from the shells and use them as a garnish.
- Bring the liquid in the saucepan to a boil and add the cream.
- Retirn to boil and remove from the heat.
- Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly.
- DO NOT BOIL.
- Serve hot or cold.
- 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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BILLI BI RECIPE - ANDREW ZIMMERN - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr
- Using kitchen string, tie the parsley and thyme sprigs with the bay leaf to make a bouquet garni. Melt the butter in a large enameled cast-iron casserole. Add the bouquet garni, shallots, leek, celery, carrot, garlic, 1/2 teaspoon each of salt and pepper and the cayenne. Cook over moderate heat, stirring occasionally, until the vegetables are softened, 6 to 8 minutes. Add the wine and boil until reduced by half, 4 to 5 minutes. Add the mussels, cover and cook, shaking the casserole occasionally, until the mussels are wide open, 4 to 6 minutes.
- Using a slotted spoon, transfer the mussels and vegetables to a large bowl; discard the bouquet garni. Remove the mussels from their shells and add them to the vegetables. Strain the mussel broth through several layers of cheesecloth. Rinse out the casserole.
- Return the broth to the casserole. Stir in the cream and bring to a simmer over moderate heat. In a medium bowl, gradually whisk 1/4 cup of the creamy broth into the egg yolks. Whisk the yolk mixture into the simmering soup and immediately remove the pot from the heat. Stir in the mussel and vegetable mixture and the chives and season with salt and pepper. Serve the soup with crusty bread.
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