Wash the mussels with water and clean the shells well by removing any stuck debris. Place them in a large pot.
Prepare the bouquet garni: on the leek leaf place the bay leaf, thyme, and parsley sprigs, roll it up and tie with kitchen twine.
Put the wine in the mussel pot. Also include the bouquet garni, garlic, onion, celery, carrot, salt, and pepper. Cook covered for 10 minutes.
After 10 minutes, turn off the heat and strain the wine broth. Reserve the broth in another pot and set the mussels aside. Discard any that did not open.
Cook the wine broth to reduce it by half. Once reduced, add the shallots. Mix the cream with the egg yolks in a bowl and gradually add this cream to the wine broth, stirring constantly.
Continue stirring with a whisk to incorporate all the broth; the sauce should be slightly thickened. Return to the large pot. Add salt and pepper.
Return the mussels to the pot and just heat.
To serve, sprinkle with chopped chives.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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