Mussel Soup Billy Bi Recipes

Steps:

• Discard any mussels that have opened. Scrape off barnacles and scrub mussels with a stiff brush under running water; drain.
• In a 4 to 5-quart kettle over medium heat, melt the butter. Add the paprika and shallots and cook, stirring, until soft but not brown. Add the mussels in shells, parsley, peppercorns, and wine. Bring to a boil, cover, reduce heat, and simmer until the mussels open (about 6 to 8 minutes). Discard any mussels that remain closed.
• Remove the mussels from the liquid. Strain the liquid through a dampened cloth and measure it. Add fish broth to make 4 cups. Return liquid to the kettle (rinsed to remove any sand).
• Remove the mussels from the shells, discarding the shells. Pinch out and discard any "beards" from the mussels.
• To the liquid, add the cream. Bring to a boil over high heat, reduce the heat slightly, and boil until the soup is reduced by about one-fourth. Lower heat to medium. Taste and add salt, if needed. Add the mussels and cook until just heated through. Serve hot or chilled, garnished with parsley.

Steps:

• Preheat the oven to 375 degrees F.
• In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.
• In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.
• Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

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.

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.

Steps:

• Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise.
• Wash chopped leeks in a bowl of cold water, then lift out and drain well.
• Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring, 1 minute. Add strained mussel cooking liquid and wine and simmer 10 minutes.
• Stir in halved mussels and cream and simmer, stirring, 5 minutes. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.