Skip to content

Fish, Northern, Eastern and Western France

Billi-bi with grilled bread

Billi-bi is a Norman mussel and cream soup, served here with the mussels left in and grilled bread for dipping. This recipe serves 4, takes 45 minutes, is medium difficulty, and costs €2.90 per person. The key to success is straining the cooking liquid well and not overcooking the cream.

I suggest a billi-bi, that Norman mussel and cream soup, with the mussels left in and grilled bread for dipping.

Billi-bi with grilled bread
Total time
45 min
Difficulty
Medium
Cost per person
€2.90
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Billi-bi turns mussel cooking liquid into a silky soup, flavored with white wine and shallot. Here half the mussels stay in the bowl, so you get both the creamy texture and something to bite into, and the grilled bread is there to scrape up the last of the cream once the mussels are gone.

It's a fall and winter dish, good for a slightly more special weeknight dinner or as a starter on a Sunday. Kids generally like dipping bread into the cream, and keeping whole mussels instead of blending everything makes it feel more like a family meal than a formal soup.

The ingredients

4 people

Fish counter

  • Bouchot mussels 2 kg

Fruits and vegetables

  • Shallots 3
  • Parsley 3 sprigs

Pantry

  • Dry white wine 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 25 cl
  • Butter 30 g

Bakery

  • Country bread 8 slices

Allergens Mollusks, Lactose, Gluten

The step by step recipe

  1. Rinse and debeard the mussels.

    Discard any that are open or cracked.

  2. Soften the shallots in the butter, pour in the wine, and add the mussels.

    Boil for one minute to cook off the alcohol.

  3. Cover and cook until the mussels open, then strain the liquid. 6 min

    Pull the mussels out as soon as they open, they shouldn't overcook.

  4. Reduce the strained liquid by half, add the cream and pepper, then stir in half of the shelled mussels. 8 min

    Skip the salt, the mussel liquid is seasoning enough.

  5. Grill the bread, serve the billi-bi in bowls with chopped parsley and the remaining mussels.

    A thread of saffron in the cream gives it a golden color.

Our tips to get it right

  • Pick mussels that are tightly closed and feel heavy, a sign they're still full of seawater.
  • Taste the cream before serving, since the mussel liquid is already salty, you rarely need to add more.
  • Warm the bowls with hot water before serving, the cream cools down fast once poured.

The variations

  • Swap the heavy cream for soy cream for a dairy free version, the taste stays close to the original.
  • Add a pinch of curry powder or saffron to the cream to change up the flavor each time you make it.
  • For kids, blend the soup completely smooth with no mussel pieces and serve with bread soldiers for dipping.

What to serve it with

  • A green salad with lemon dressing
  • A glass of chilled muscadet
  • Thin fries for a full meal

Storage

Billi-bi keeps for 2 days in the fridge in a sealed container, with the bread stored separately. It doesn't freeze well since the cream and mussels break down when thawed. Reheat gently over low heat without boiling, so the cream doesn't split.

Questions about this dish

Can you make billi-bi ahead of time?

You can cook the mussels and strain the liquid a day ahead. Finish the reduction with the cream right before serving, to keep the texture smooth.

How do you avoid sand in billi-bi?

Rinse the mussels well under running water before cooking, and always strain the liquid through a fine cloth or very fine sieve. That step makes all the difference.

Can you replace the white wine in this recipe?

You can use vegetable broth with a splash of white vinegar if you'd rather skip the alcohol. The flavor will be a bit less distinct but the soup still works.

Why should some mussels be discarded before cooking?

Mussels that are open or cracked before cooking are likely dead and shouldn't be eaten. It's a simple safety check to do while rinsing them.

How long does it take to make a billi-bi with grilled bread?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a billi-bi with grilled bread?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a billi-bi with grilled bread cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose, gluten. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Recipes with cream

See all