The quantities given here are based on this recipe served as main course.
Carefully rinse and brush the mussels to remove any sand. Drain. Discard any of the mussels that stay open, even after being tapped, because they are not edible. Set aside.
Finely chop the shallots then add them to a saucepan. Pour in the cider and cook 7-8 min. Add the mussels and mix well..
Cover and cook 5-7 min over medium heat, until the mussels are open. Toss once during cooking. Using a slotted spoon, remove the mussels from the pan and transfer them to a large bowl. Discard any mussel that are still closed. Cover the bowl, set aside and keep warm.
Put the saucepan back on the stovetop, stir in half of the cream and cook 5 min over medium-high heat. Filter the liquid through a sieve to eliminate any sand then put it back into the saucepan. Stir in the yolks and the remaining cream then cook over low heat until a sauce consistency is obtained. Add pepper and chopped parsley to garnish. Pour the sauce over the mussels and serve.
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