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
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.
More about "billi bi soup from pierre franey of the new york times recipes"
CRAIG CLAIBORNE’S CLASSIC BILLI BI - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 5 mins
BILLI BI RECIPE | RECIPE | RECIPES, FOOD, DELICIOUS SOUP
From pinterest.ca
THE NEW YORK TIMES COOKBOOK (1961) - EAT YOUR BOOKS
From eatyourbooks.com
BILLI BI SOUP FROM PIERRE FRANEY OF THE NEW YORK TIMES RECIPES
From yakcook.com
THE NEW YORK TIMES INTERNATIONAL COOKBOOK | EAT YOUR BOOKS
From eatyourbooks.com
WELCOME THE SOUP THAT HERALDS SPRING | DINING | BUFFALONEWS.COM
From buffalonews.com
THE NEW YORK TIMES BY FRANEY, PIERRE - BIBLIO.COM
From biblio.com
TIMES CLASSIC RECIPES: BILLI BI - THE NEW YORK TIMES
From nytimes.com
BILLI-BI SOUP | FOOD, TASTING, BREAKFAST
From pinterest.com
TIMES CLASSICS - RECIPES FROM NYT COOKING
From cooking.nytimes.com
G G S FAMOUS MYSTERY GUACAMOLE RECIPE - WEBETUTORIAL
From webetutorial.com
BILLI BI RECIPE | RECIPE | RECIPES, NYT COOKING, COOKING
From pinterest.com
NEW YORK TIMES: 60 MINUTE GOURMET BY FRANEY, PIERRE (1981) …
From amazon.ca
THE NEW YORK TIMES BY FRANEY, PIERRE - BIBLIO.CO.UK
From biblio.co.uk
THE MONTGOMERY ADVERTISER FROM MONTGOMERY, ALABAMA · 32
From newspapers.com
BILLI BI SOUP FROM PIERRE FRANEY OF THE NEW YORK TIMES
From webetutorial.com
THE NEW YORK TIMES BY FRANEY, PIERRE - BIBLIO.COM.AU
From biblio.com.au
THE NEW YORK TIMES 60-MINUTE GOURMET BY PIERRE FRANEY: NEW …
From abebooks.co.uk
THE SOUP THAT HERALDS SPRING - NDTV FOOD
From food.ndtv.com
BILLI-BI | FOOD & WINE
From foodandwine.com
BILLI BI SOUP FROM PIERRE FRANEY OF THE NEW YORK TIMES FOOD
From wikifoodhub.com
BILLI BI RECIPE | RECIPE | RECIPES, WINE RECIPES, FOOD
From pinterest.ca
BILLI BI — THE KITCHEN SCHOLAR
From thekitchenscholar.com
THE NEW YORK TIMES MORE 60-MINUTE GOURMET BY PIERRE FRANEY …
From amazon.ca
BILLI BI - JOHNPLESHETTEMEALOFTHEWEEK.COM
From johnpleshettemealoftheweek.com
BILLI BI SOUP RECIPE BY HERBAL.CHEF | IFOOD.TV
From ifood.tv
BILLI BI: CRAIG CLAIBORNE'S MUSSEL SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
PIERRE FRANEY'S PASTA WITH CLAMS RECIPE - FOOD NEWS
From foodnewsnews.com
BILL BI'S SOUP - CSMONITOR.COM
From csmonitor.com
NEW YORK TIMES TOP RECIPES - THERESCIPES.INFO
From therecipes.info
THE NEW YORK TIMES 60-MINUTE GOURMET PIERRE FRANEY AND CRAIG …
From abebooks.co.uk
BILLI BI - FRAMED COOKS
From framedcooks.com
BILLI BI SOUP - RANS
From rans.ca
9780812911268: THE NEW YORK TIMES 60-MINUTE GOURMET
From abebooks.com
9780449900451: NEW YORK TIMES: 60 MINUTE GOURMET - ABEBOOKS …
From abebooks.com
MAKING BILLI BI OUT OF MY COOKBOOK ADDICTION — THE WINE BOX …
From wineboxgardener.com
THE GREATEST SOUP IN THE WORLD | WE ARE CHEFS
From wearechefs.com
BILLI BI - ANDREW ZIMMERN
From andrewzimmern.com
PIERRE FRANEY CHILI RECIPE - THERESCIPES.INFO
From therecipes.info
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #bisques-cream-soups #soups-stews #seafood #american #easy #holiday-event #dietary #low-carb #mussels #northeastern-united-states #low-in-something #shellfish #novelty
You'll also love