Winter Recipes: Paul Bocuse’s Billy Bi Mussel Soup | Bonjour Paris
It’s hard to believe that January 20th marks the anniversary of Paul Bocuse’s passing. Is it possible that it’s already been another year since this monument of…
Ingredients
- 1 pound 12 ounces mussels (700-800g)
- 1½ tablespoons (20g) butter
- 1 medium shallot (about 1 ounce or 28g), diced finely
- ¾ cup (180ml) dry white wine (a dry Chardonnay if possible)
- stems from 4-5 sprigs of flat-leaf parsley
- 1 tablespoon olive oil
- 1 small leek, white part only (80g), washed well and slice
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