Recipe - Billi Bi

2 pound Mussels
2 Shallots, Chopped Coarsely
2 small Onions, Quartered
2 Sprigs Parsley
Salt
Black Pepper, Ground
1 pn Cayenne
1 cup Dry White Wine
2 tablespoon Butter
One half Bay Leaf
One half teaspoon Thyme
2 cup Heavy Cream
1 Egg Yolk, Lightly Beaten
2 tablespoon Sauce Hollandaise

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 (510 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini