|Onion||1 Small, minced|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Salt and pepper||1|
|Cream||1⁄4 Cup (4 tbs)|
|Parsley||3 Tablespoon, chopped|
Scrub mussels thoroughly.
Put in a pan with onion, wine, bay leaf, thyme, garlic and salt.
Bring slowly to a boil.
Simmer until all the shells are open but not longer than 5 minutes.
Discard any unopened mussels.
Set aside mussels.
Strain off liquor.
Reduce by one-third.
Remove from heat.
Add egg yolks mixed in cream.
Stir over low heat until thickened.
Do not boil.
Serve mussels with sauce poured over all.