Billi Bi

Name: Billi Bi
Ingredients: 1 cup (8 oz.) salted butter, divided; 1 1/4 cups sliced shallots, divided (from 2 shallots); 1 tablespoon chopped garlic, divided (from 3 garlic cloves); 3 pounds mussels, scrubbed and debearded; 2 (750-mL) bottles dry white wine; 4 bay leaves, divided; 2 fresh thyme sprigs, divided; 2 cups sliced leek (white part only) (from 1 large leek); 1 1/4 cups diced celery (from 3 stalks); 1 1/4 cups diced yellow onion (from 1 large onion); 1 1/4 cups diced carrots (from 2 large carrots); 2 1/2 teaspoons sea salt, divided; 1 qt. half-and-half; 6 large egg yolks; 1 teaspoon Espelette pepper; 1 teaspoon cayenne pepper

16 ingredients

4 steps

Ingredients

1 cup (8 oz.) salted butter, divided
1 1/4 cups sliced shallots, divided (from 2 shallots)
1 tablespoon chopped garlic, divided (from 3 garlic cloves)
3 pounds mussels, scrubbed and debearded
2 (750-mL) bottles dry white wine
4 bay leaves, divided
2 fresh thyme sprigs, divided
2 cups sliced leek (white part only) (from 1 large leek)
1 1/4 cups diced celery (from 3 stalks)
1 1/4 cups diced yellow onion (from 1 large onion)
1 1/4 cups diced carrots (from 2 large carrots)
2 1/2 teaspoons sea salt, divided
1 qt. half-and-half
6 large egg yolks
1 teaspoon Espelette pepper
1 teaspoon cayenne pepper

Directions

1

Melt 1/2 cup of the butter in a large pot over medium. Add 1/2 cup of the shallots and 1/2 tablespoon of the garlic. Cook, stirring occasionally, until translucent, about 5 minutes. Add mussels, wine, 2 of the bay leaves, and 1 of the thyme sprigs; cover and bring to a simmer. Cook until mussels open, about 8 minutes. Pour through a colander into a large bowl, reserving solids and cooking liquid. Discard any unopened mussels. Cool mussels about 10 minutes.
2

Cook leek, celery, onion, carrots, 1/2 teaspoon of the salt, and remaining 2 bay leaves, 1 thyme sprig, 1/2 cup butter, 3/4 cup shallots, and 1/2 tablespoon garlic in a large pot over medium, stirring occasionally until tender, about 12 minutes. Add reserved cooking liquid; increase heat to medium-high, and cook until reduced to about 8 cups, about 15 minutes. Stir in half-and-half, and bring to a simmer.
3

Whisk egg yolks in a medium bowl. Slowly add 1 cup of warm soup to yolks, whisking constantly. Slowly stream yolk mixture into soup, stirring with a whisk. Stir in Espelette, cayenne, and remaining 2 teaspoons salt.
4

Divide mussels among 12 bowls, and ladle hot soup into each.