Title: Billi Bi (Mussel Soup)
Categories: Soup Fish Egg Maine
Yield: 4 Servings

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	ts	Thyme
2	tb	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.

From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7

Typed by: Bob 8-{)

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