Written by Margcata ... Starter for 2 ... 3 kilos of fresh mussels 2 shallots peeled and minced flat leaf parsely 300cl Normandy cider or Asturias cider Freshly ground black pepper 2 egg yolks 200ml cream fraich 15g unsalted butter ... I use less 1. SCRUB mussel shells well under running water and de.beard them 2. preheat oven to 300 degrees farenheit or 150 degrees centigrade 3. put the mussels, shallots, parsely chopped finely and cider in a large pan and add some black pepper. Covver and cook over medium heat 4 to 5 minutes shaking from time to time. 4. discard any mussels that do not open. 5. strain the liquid through a fine sieve into another pan and transfer the opened mussels to a serving platter. Cover with foil and keep warm. 6. whisk the egg yoks and creme fraiche well. 7. Bring the mussel liquid to a boil and whisk in the egg mixture. Lower heat. 8. Cook, stirring constantly for few minutes and until mixture thickens sufficiently to coat the back of a wooden spoon. 9. Remove from heat and whisk in butter. Then place mussles over the sauce. 10. Stir and serve straightaway with hote French style Baguette * warmed in oven 11. Serve with Juve y Camps Cava Reserva Extra Brut ... or an Albarino SANTIGO RUIZ or PAZO DE SENORANS white Galician wine or Champagne.