Creamed mussels

INGREDIENTS for 6 PEOPLE 1 kg of mussels, 200 ml of cream, 400 g of béchamel sauce ready, 2 egg yolks, milk, 2 tablespoons chopped parsley, toasted bread slices, butter mussels Cleaned by rubbing vigorously under the Jet of water and steam them open.

Remove the mussels from their shells and strain the liquid.

Blend shellfish with half the cream and 1/2 glass of filtered liquid.

Heat the sauce in a pan and join the smoothie.

Without bringing to the boil, add one at a time the 2 egg yolks and a few tablespoons of milk.

Add the remaining whole clams, parsley and spread the cream in Berry cocotte 6.

Garnish with slices of buttered bread and serve immediately.