18 mussells
1/2 c. chopped onions
3 cloves minced garlic
4 tbsp. butter
2 c. chicken broth (can)
3 tbsp. parsley, minced
3 egg yolks, lightly beaten
1/2 c. milk

Clean mussels well. Cover with water in a good size pot - add salt, let soak 15 minutes. Rinse twice. Cook mussells in large saucepan with cover and steam 8 to 10 minutes. Remove meat from shells, drain juice into cup. Set aside. Cook onion and garlic until tender. Add mussel juice and chicken broth.

In a small bowl, beat egg yolks lightly, adding milk, mix. Slowly add 1 cup hot broth to egg and milk, stirring as you pour. Add all this to the broth and mussels, stir and let simmer, (DO NOT BOIL) 5 to 10 minutes.

Serve with French Stick toasted with garlic and parsley butter.