Mussel Soup Billy-Bi

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Delicious and relatively simple to prepare.

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Many years ago I had the Billy-Bi Mussel Soup in a fine New York restaurant and never forgot it. I do want to make it myself and am happy to have the recipe. Thank you

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This recipe is from master chefs Pierre Franey and Craig Claiborne. Don't know about the Jesuit connection but this soup is fit for kings, emperors and troubled politicians, and from all religions. I have been making it for years, and every time I serve it at a party people stop talking (nice little break sometimes and then coo the words: "...wildly delicious, elegant, and exquisite". In a thank you note a guest suggested I patent the soup (as if I could!. Don't go haywire with the mussels at the end (serve and only place 3 or 4 in each bowl sprinkled in the soup as the flavor of the soup itself is intense enough. Use HEAVY cream, what the hell, life's too short to be stingy, besides it will affect the consistency. And be careful that it doesn't curdle, or "c'est fini", and you have to start all over again.

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The recipe you give for this soup carries the line "Discard and mussels that open." If you were to do this, you would wind up with just about no mussels for your soup. The line should read: "Discard any mussels that do NOT open." Those that do not open are dead.

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Delicious! Just found a new comfort soup for those chilly days ahead. Substituted half & half for the heavy cream...gotta watch those fat grams... Soup did not get quite as thick as it would have if I had used the heavy cream, but the flavor was still terrific. Will make again soon. Can't wait to try it on guests.

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This made the most succulent and heavenly soups that I've ever made and ate! I could not believe that I could make a soup that tastes this divine! It tastes great as a winter soup or as a summer soup in that it can be eaten hot or cold!