1 c. chopped onions
1/4 c. chopped shallots
4 tbsp. (1/2 stick) butter
1 1/2 c. dry white wine
4 sprigs parsley
4 lb. mussels, cleaned, debyssed
1 c. milk
2 egg yolks
2 c. heavy cream
1/2 tsp. salt
Freshly ground pepper to taste
1 tbsp. chopped parsley

In a heavy soup pot, combine the onions, shallots, butter, wine and parsley. Lay mussels on this bed, cover tightly, bring the liquid to a boil and steam for about 5-7 minutes, or until the mussels have opened, over the high heat.

With a slotted spoon, scoop the mussels out of the pot and set aside. Strain the broth through a piece of cheesecloth into a bowl. Press down on the vegetables to extract all the juices. Shell the mussels, discarding any that are unopened. Reserve 24 and puree the rest, along with the strained broth, in a blender or food processor. Pour the puree into the top part of a double boiler and set it over hot water. Add the milk and heat to scalding.

In a small bowl, beat the egg yolks with the cream; then, stirring constantly, add a few tablespoons of the hot mussel mixture. Stir the egg yolk mixture into the soup, and continue stirring constantly, until the soup has thickened slightly. Season with salt and pepper. Remove the soup from the heat and serve in individual bowls, adding 3 of the reserved mussels to each portion and garnishing it with minced parsley.

NOTE: To serve as a cold soup, place the pan over cold water to cook it quickly. Then refrigerate. Thin with a little light cream before serving, if necessary. Garnish as for the hot soup.