Billi-Bi (1925)
Of French origin, this mussel soup was created by chef Louis Barthe in 1925 for one of his
restaurant's regular customers. John Mariani, in the Dictionary of American Food and Drink, says
that the customer's name and the restaurant where the soup originated is unclear. Some say it was
made for William Bateman Leeds, Sr., at Maxim's in Paris and others say it was for William Brand at
Ciro's in Deauville.
Whoever it was, the name Billi-Bi is the diminutive and the initial of the customer's name. Served
hot or cold, it became popular in United States restaurants. Originally, the mussels were strained
out, leaving a smooth soup, but today they are sometimes left in.
5 dozen mussels in the shell, cleaned 2 medium-size yellow onions, peeled and minced 2 ribs
celery, minced
1/2 pound mushrooms, minced
2/4 cup minced parsley
3/8 teaspoon pepper 2-1/2 cups water or 2 cups water and 1/2 cup fish stock 1 cup dry white wine 1
cup light cream
Place mussels in a large, heavy skillet with all but the cream. Cover, bring to a boil over moderate
heat, then reduce heat and simmer 3 minutes, until mussels open. With a slotted spoon lift mussels
and reserve to serve as a separate course or at another meal...(discard any unopened mussels.)
Strain cooking liquid through a fine sieve lined with a triple thickness of cheesecloth, pour into a
clean saucepan and boil rapidly, uncovered, until reduced by about half. Turn heat to low, stir in
cream and heat and stir until piping hot. Taste for salt, adjust heat as needed and serve. Or chill
well and serve cold.
Serves 4
Source: Lynne's Recipes From The Past From Ann In Fla
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