BILLI BI SOUP FROM PIERRE FRANEY OF THE NEW YORK TIMES
This is considered to be the most elegant and delicious soup ever created! May be served hot or cold
Provided by carrie sheridan
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Scrub the mussels well to remove all exterior sand and dirt.
- Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme.
- Cover and bring to a boil.
- Simmer 5-10 minutes, or until the mussels have opened.
- Discard any mussels that do not open.
- Strain the liquid through a double thickness of cheesecloth.
- Reserve the mussels for another use or remove them from the shells and use them as a garnish.
- Bring the liquid in the saucepan to a boil and add the cream.
- Retirn to boil and remove from the heat.
- Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly.
- DO NOT BOIL.
- Serve hot or cold.
- This dish may be enriched, if desired, by stirring 2 TBS of hollandaise sauce into the soup before it is served.
BILLI BI
Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make. Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream. Add the mussels and perhaps a grind of pepper. "One of the sublime creations on Earth," Claiborne wrote. Find more Times classic recipes.
Provided by Sam Sifton
Categories dinner, lunch, soups and stews, times classics, main course, side dish
Time 50m
Yield 4 servings as an entree, 8 as an appetizer
Number Of Ingredients 13
Steps:
- Scrub mussels well to remove dirt and, if necessary, remove beards.
- Place mussels in large saucepan or Dutch oven and add shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer 8 to 10 minutes, or until mussels have opened. Discard any that have not opened.
- Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup.
- When cool enough to handle, remove mussels from shells and reserve. Discard shells and aromatics.
- Bring reserved liquid to a low boil in a small saucepan. Add cream and return mixture almost to a boil, then remove from heat. Let cool slightly then add egg yolk and stir to combine. Return saucepan to heat and let thicken slightly. (Do not boil.)
- Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 56 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 32 grams, Sodium 1122 milligrams, Sugar 7 grams, TransFat 0 grams
PIERRE FRANEY'S FISH SOUP
Provided by Pierre Franey
Categories dinner, quick, soups and stews, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cut the fish into 1 1/2-inch cubes. Set aside.
- Put the tomatoes and their liquid into the container of a food processor, and process until fine. Or put them through a food mill. Set aside.
- Shell and devein the shrimp and set aside. Scrub the mussels well and set aside.
- Heat the oil in a fairly deep skillet or small kettle, and add the onions. Cook, stirring, until wilted. Add the celery and green pepper. Cook, stirring, about 5 minutes, and add the wine and bay leaf. Cook down about 1 minute. Add the tomatoes, thyme and hot red pepper. Add salt and pepper. Let simmer about 12 minutes.
- Add the fish and mussels. Push the solids down into the sauce. Cook over high heat about 3 minutes. Add the shrimp, and immerse them in the sauce. Let cook about 1 minute, and sprinkle with garlic and parsley. Stir and let simmer about 3 minutes longer.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 5 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1388 milligrams, Sugar 8 grams, TransFat 0 grams
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