Title: Billi bi (mussel soup)
 Categories: Soups, Fish, Eggs, Maine
      Yield: 4 Servings
 
      2 lb Mussels, scrubbed clean
      2    Green onions, chopped
      2 sm Onions, quartered
      1 c  Dry white wine
    1/4 c  Fresh parsley, chopped
      1    Bay leaf
    1/2 t  Thyme
      2 T  Butter or margarine
           Salt & pepper to taste
      2 c  Light cream
      1    Egg yolk, beaten
 
  Put mussels in a large saucepan with green onions, onion quarters,
  wine, parsley, bay leaf, thyme, butter, salt & pepper.  Cover and
  bring to a boil. Cook 5 minutes or until mussels open. Discard any
  mussels that do not open.  Strain liquid at least twice through a
  double thickness of cheesecloth to remove sand. Remove mussels from
  shells, cut large ones in half, set aside.
  
  Bring liquid to a boil, add cream and return to boil. Remove from
  heat, add egg yolk and mussels. Return to heat, but do not boil.
  Serve hot or cold.
  
  From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in
  Maine Privately published by the Regional Memorial hospital
  Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
  
  Typed