Billi Bi Soup from Pierre Franey of the New York Times
Indulge in the luxurious flavors of the classic French-inspired Billi Bi Soup, a refined mussel soup recipe adapted by Pierre Franey for The New York Times. Brimming with the briny essence of fresh mussels and the subtle, aromatic depth of saffron, this creamy soup is the perfect marriage of elegance and comfort. Shallots, celery, and a touch of dry white wine provide a savory base, while a velvety blend of heavy cream and butter creates an irresistibly smooth texture. Finished with a sprinkle of fresh parsley for a vibrant garnish, this soup comes together in just 40 minutes, making it as effortless as it is impressive. Perfect as an appetizer or a standalone dish, Billi Bi Soup is a sophisticated centerpiece for any dining occasion.
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Recipe Information
Ingredients
- 48 pieces Fresh mussels
- 1 cup Dry white wine
- 3 tablespoons Unsalted butter
- 3 tablespoons Shallots, finely chopped
- 2 tablespoons Celery, finely chopped
- 2 tablespoons Flour
- 1 cup Heavy cream
- 1 pinch Saffron threads
- 2 tablespoons Fresh parsley, chopped
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Rinse mussels thoroughly under cold water, scrubbing the shells to remove any dirt or debris. Discard any mussels with cracked shells or that do not close when tapped.
In a large pot over medium heat, combine the mussels and white wine. Cover and steam for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed.
Strain the mussel broth through a fine-mesh sieve or cheesecloth into a bowl, reserving the liquid. Set aside.
Remove the mussels from their shells and set the meat aside. Discard the shells.
In a large saucepan, melt the butter over medium heat. Add the shallots and celery, cooking and stirring frequently until softened, about 3 minutes.
Stir in the flour, cooking for another 1-2 minutes to create a roux.
Gradually whisk in the reserved mussel broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken slightly.
Stir in the cream and saffron threads, and season with salt and black pepper to taste. Let simmer for another 5 minutes, stirring occasionally.
Add the mussel meat back into the soup and heat through for 2-3 minutes.
Serve hot, garnished with chopped parsley, and enjoy!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 64 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
