Mussel Bisque - cooking recipe

Ingredients

2 lb. mussels
2 chopped shallots
2 onions, quartered
2 sprigs parsley
salt and pepper
1 c. dry white wine
2 Tbsp. butter
1 bay leaf
1/2 tsp. thyme
2 c. heavy cream
1 egg yolk, beaten

Preparation

Scrub mussels.
Simmer them with spices, wine, butter and onions for 5 to 10 minutes, until shells open.
Strain.
Discard mussels.
Bring liquid to a boil.
Add cream and egg to thicken slightly.
(Do not boil.)
Serve hot.