As an entrée for 2-4 people
Heat the butter in a high frying pan and sauté the shallots in it. Briefly steam the whole mussels (with shells), extinguish with the white wine and cook at a good temperature until they open. Add the juice of one lemon.
Fish out the mussels with a sieve. Cool briefly and fish out the meat with a spoon. Shape into a waiting cocotte, working very quickly so that the mussel meat does not become tough.
Filter the broth into a small pan and thicken by adding the flour butter and bringing to a boil later. Make 5 min. Season the sauce with salt and pepper to taste and add the cream. Let it boil again, add the egg yolk and pour it over the mussels.
Sprinkle with parsley and chives and serve with long-grain rice.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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