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| Billi Bi (Cream of Mussel Soup with Saffron) |
| 6 Servings |
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| Ingredients |
3 pounds Pei Mussels
1 1/2 cups dry white wine
1/3 cup chopped shallots
5 sprigs parsley
3 sprigs thyme
1 cup heavy cream
1 large egg yolk
1 pinch of saffron
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| Method |
| Scrub mussels under running water to remove beards and grit
Cover & steam mussels in wine with shallots and herbs until mussels open (Discard any unopened mussels)
Remove mussels from shells and allow to cool. (Optional: Save a few mussels in shells for garnish)
Strain liquid through a sieve into a large pot
Wish egg, cream and saffron in a small bowl
Temper cream mixture with the mussel broth
Bring broth to a simmer
Add the mussels to the broth
Season with sea salt and white pepper |
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