• 2 Kg mussels
• 2  shallots
•  laurel
•  thyme 
• 3 dL  muscadet
• 40 g  butter 
• 40 g  flour
• 1 dL  fresh cream  
• 2 egg yolks
• 1/2 lemon juice
• 1 tbsp curry mustard 
• 1/2 tspn curry 
•  salt 
•  pepper 

Sort, scrape and wash the mussels under running water.
Allow the mussels to open over a high heat in a casserole with the chopped shallots, the thyme, the laurel, the white wine, a little salt and pepper.
Remove from the heat, strain.
Keep the cooking juices.
Remove the mussels from their shells and dispose in a hollow dish.
Keep warm and covered.
Make a roux with the butter and flour.
Allow to cook a few minutes over a low heat whilst stirring.
Mix the cream, the egg yolks, the lemon juice, the mustard and the curry.
Incorporate this mixture into the roux whilst whisking.
Allow to thicken whilst stirring.
Adjust the seasoning.
Cover the mussels with this sauce.
Put into a very hot oven (250°C, th 8-9) for a minute.
Serve piping hot.