|Chopped parsley||1 Teaspoon|
Open the mussels by the English method.
Take them out of the shells and strain the liquor into a basin.
Carefully remove the beards.
Melt the butter, add the flour and cook for 3-4 min., then pour in the mussel liquor and stir until boiling.
Cool slightly, then add the egg yolks, vinegar, and parsley, season to taste and stir over a low heat until the egg yolks thicken.
Put in the mussels to reheat and serve in the sauce.