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Billi Bi (Mussel Soup)
2 lb Mussels, scrubbed clean
2 Green onions, chopped
2 sm Onions, quartered
1 c Dry white wine
1/4 c Fresh parsley, chopped
1 Bay leaf
1/2 t Thyme
2 T Butter or margarine
Salt & pepper to taste
2 c Light cream
1 Egg yolk, beaten
Put mussels in a large saucepan with green onions, onion quarters,
wine, parsley, bay leaf, thyme, butter, salt & pepper. Cover and
bring to a boil. Cook 5 minutes or until mussels open. Discard any
mussels that do not open. Strain liquid at least twice through a
double thickness of cheesecloth to remove sand. Remove mussels from
shells, cut large ones in half, set aside.
Bring liquid to a boil, add cream and return to boil. Remove from
heat, add egg yolk and mussels. Return to heat, but do not boil.
Serve hot or cold.
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