Billy Bi with a Twist

Ingredients

• 2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the mussels by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or damaged.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Pour in the white wine and bring to a simmer. Add the mussels to the pot, cover, and cook for about 5 minutes or until the mussels have opened. Discard any mussels that remain closed.
4. 4.
   Remove the mussels from the pot, reserving the cooking liquid. Set aside a few mussels in their shells for garnish, and remove the rest from their shells.
5. 5.
   Return the pot to the heat and add the fish or vegetable broth. Bring to a boil and then reduce the heat to a simmer. Cook for about 10 minutes to allow the flavors to meld.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth. Return the soup to the pot and stir in the heavy cream.
7. 7.
   Add the lemon zest, orange zest, salt, and pepper to the soup. Taste and adjust the seasoning if needed.
8. 8.
   Gently reheat the soup over low heat, being careful not to let it boil.
9. 9.
   To serve, ladle the soup into bowls and garnish with the reserved mussels in their shells and fresh parsley.

Treat your ingredients with care...

• Mussels — Make sure to thoroughly clean the mussels before cooking by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or damaged.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with coconut milk.
• Serve the soup with crusty bread or garlic croutons for added texture.
• If you prefer a stronger citrus flavor, you can add a squeeze of lemon or orange juice to the soup just before serving.
• Experiment with different types of citrus fruits, such as grapefruit or lime, to create your own unique twist on the recipe.
• To make the soup more substantial, you can add cooked diced potatoes or vegetables such as carrots and celery.

Serving advice

Serve the Billy Bi with a Twist as a starter for a French-inspired dinner. Pair it with a fresh green salad and a glass of crisp white wine for a complete meal.

Presentation advice

When serving the soup, make sure to arrange the reserved mussels in their shells on top of the soup for an elegant presentation. Garnish with a sprinkle of fresh parsley to add a pop of color.