Billi Bi

Ingredients

2lbs               Mussels, debearded and scrubbed

4T                 Butter

1C                 Diced onion

1/2C              Diced shallots

2rib               Celery diced

1                   Carrot diced

1T                 Garlic minced

2T                 Fresh thyme

1/4t               Red pepper flakes

1                   Bay leaf

1C                 Dry white wine

1C                 Clam juice

2C                 Heavy cream (warm and divided)

2                   Egg yolks

1/2C              Chopped fresh parsley

1                   Zest of lemon minced

                     Salt and pepper to taste

Process

Melt the butter in a pot over medium heat

Add the onions, shallots, celery, carrot, garlic, thyme, red pepper flakes, and bay leaf

Sweat partially covered 5-6 minutes

Add the wine and clam juice

Bring to a boil over medium-high heat and reduce liquid by 1/2  7-8 minutes

Add mussels and reduce heat to medium-low

Cover pot and cook (stirring occasionally) until mussels open 6-7 minutes

Transfer mussels using a slotted spoon to a large bowl

Discard the mussels that did not open

Remove the mussels from the shells and return to the pot

Discard the shells and bay leaf

Stir in 1-1/2C cream and heat soup over medium

In a separate pot whisk together the remaining 1/2 C cream and egg yolks

Add the egg mixture to the pot and stir until thickened 3-4 minutes more

Stir in parsley and zest

Season to taste with salt and pepper