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  Billi Bi
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 213
Ingredients:
2 lb Mussels
2 Shallots, Chopped Coarsely
2 small Onions, Quartered
2 Sprigs Parsley
Salt
Black Pepper, Ground
1 pinch Cayenne
1 cup Dry White Wine
2 tbsp Butter
1/2 Bay Leaf
1/2 tsp Thyme
2 cup Heavy Cream
1 Egg Yolk, Lightly Beaten
2 tbsp Sauce Hollandaise
Instructions:
Thoroughly scrub the mussels to remove all exterior sand and dirt.
Place them in a large kettle along with the shallots, onions,
parsley, salt, black pepper, cayenne, wine, butter, bay leaf and
thyme. Cover. Bring to a boil. Simmer until the mussels have opened
(5-10 minutes). Discard any mussels that do not open. Strain through
a double thickness of cheesecloth into a saucepan. Remove the mussels
from their shells. Discard the shells. Set the mussel meat aside.
Bring the liquid in the saucepan to a boil. Add the cream. Return to
a boil. Immediately remove from the heat. Add the beaten egg yolk.
Return to the heat only long enough for the soup to thicken slightly
~ DO NOT BOIL! Stir in the Hollandaise sauce and add the mussel meat
just before serving. Serve hot or cold.
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