Billi Bi: Craig Claiborne's Mussel Soup Recipe | The New York Times

A fragrant broth is combined with cream, thickened with egg yolk and loaded with mussels.
Produced by: Brandon Cruz and Meghan Gourley
Read the story here: nyti.ms/1888jlk
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Billi Bi: Craig Claiborne's Mussel Soup Recipe | The New York Times
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[@St.Garoosh]

lol that "soup" was like 90% heavy cream.

[@jimmykline316]

Bet it would be even better with some butter and crab seasoning just like oyster stew

[@PolishSurpriseEggs]

Claiborne Clam soup the recipe is tasty,like,share

[@MarinaMarina-bv8cx]

The best recipe.

[@abram1234]

I like how down to earth this guy is. Not as pretentious as melissa clark.

[@yangfd]

Nice recipes and must taste terrific great! Where is Melissa Clark? : )

[@GeneDexter]

Nice! Loved Craig Claiborne too. Inspired me to get into industry..

[@mireillemaddah]

Super easy!

[@jamesspier727]

Yum!!

[@OpViken]

So HUNGRYYYY

[@steemdup]

I wonder if adding a pinch of saffron to the cream broth would taste okay?

[@charlesfrandolig5090]

Yes, absolutely. I went to the New England Culinary institute back in the 80's. I have a recipe somewhere for billi bi and we put saffron and pernod in it as well. Best soup I ever had, totally over the top!!

[@mrpiccolo23]

This guy sounds like he's from Rhode Island.

[@Jay-vr8it]

Cream does not make soup. Soup makes soup

[@brandonlasvegas]

😋😎

[@mfknknb]

Anyone else think this guy sounds just like tom
hanks

[@mrpiccolo23]

I think he sounds like Jeff Sweenor from This Old House.

[@Jay-vr8it]

Don't be a tryhard and make this at home. Try just boiling them in water for 10 minutes and add as much salt as you prefer....you will love it...