Ingredients
2 lbs mussels
2 shallots, coarsely chopped
2 small onions, quartered
2 sprigs parsley
salt & freshly ground black pepper
1 pinch cayenne pepper
1 cup dry white wine
2 tablespoons butter
1/2 bay leaf
1/2 teaspoon thyme
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Scrub the mussels well to remove all exterior sand and dirt. Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil. Simmer 5-10 minutes, or until the mussels have opened. Discard any mussels that do not open. Strain the liquid through a double thickness of cheesecloth. Reserve the mussels for another use or remove them from the shells and use them as a garnish. Bring the liquid in the saucepan to a boil and add the cream. Retirn to boil and remove from the heat. Add the beaten egg yolk and return to the heat long enough for the soup to thicken slightly. DO NOT BOIL. Serve hot or cold. This dish may be enriched, if desired, by stirring 2 TBS of hollandaise sauce into the soup before it is served.
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Savory pie mastery — British meat pies, hot water crust, decoration
Pie-making master — crust technique, lattice, blind baking
World pizza champion's guide — 8 styles, dough science, oven tips
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching