Ingredients
2 lb (1 kg) fresh PEI Mussels
2 shallots, coarsely chopped
2 small onions, quartered
2 sprigs parsley
1 pinch cayenne pepper
1 cup (250 mL) dry white wine
2 Tbsp (30 mL) butter
1⁄2 bay leaf
1⁄2 tsp (2 mL) thyme
2 cups (500 mL) 35% cream (Whipping Cream)
1 egg yolk, lightly beaten
1 pinch salt and freshly ground black pepper, to taste