|Garlic||1 Clove (5 gm), chopped|
|Chopped shallot/Onion||3 Tablespoon|
|Leeks||2 Small, chopped|
|Bay leaf||1 Small|
|Fresh mussels||36 , scrubbed well and debearded|
|Freshly ground black pepper||To Taste|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
1. In a deep kettle or saucepan, heat three tablespoons of the butter, add the garlic and shallot and cook over low heat one minute. Add the leeks and bay leaf and cook two minutes longer.
2. Add the mussels, sprinkle with salt and pepper and pour the wine over the top. Cover and simmer gently until the mussel shells open, about ten minutes.
3. Remove the mussels, discard the top shell but leave the mussels in the bottom shell. Arrange in soup dishes.
4. Strain the liquid in the saucepan and bring to a boil. Thicken slightly with beurre manie, made by creaming the remaining butter with the flour. Remove saucepan from the heat and add the cream mixed with the egg yolks.
5. Heat the sauce, without letting it boil, and pour over the mussels. Sprinkle with finely chopped parsley and serve immediately.