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...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- Kosher salt
- 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Billi Bi Soup
canadasfoodisland.ca
Billi Bi from Soup: A Way of Life by Barbara Kafka
app.ckbk.com
Billi Bi Recipe | James Beard Foundation
archive.jamesbeard.org
Billi Bi | James Beard Foundation
jamesbeard.org
Creamy Mussel Soup
canadasfoodisland.ca
Billi Bi
andrewzimmern.com
Billi Bi Soup - Restaurant Association of Nova Scotia
rans.ca
Cream of Mussels Soup – FOND Bone Broth Tonics
fondregenerative.com