Billi Bi Mussel Soup from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters
Craig Claiborne, the longtime food editor of the New York Times, called this combination of mussels and cream “the most elegant and delicious soup ever created,” and “one of the sublime...
Ingredients
- Kosher salt and freshly ground pepper
- 2 cups (480 ml) heavy cream or crème fraîche
- 1 egg yolk, lightly beaten
- 1 bay leaf
- 2 sprigs fresh thyme or ½ teaspoon dried thyme
- 2 tablespoons unsalted butter, cubed
- ⅓ cup (45 g) coarsely chopped shallots
- 2 pounds (910 g) mussels, rinsed and debearded
- 1 cup (240 ml) dry white wine, such as pinot grigio or sauvignon blanc
- 2 sprigs flat-leaf parsley, plus chopped fresh parsley for garnish
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