Normandy mussels: In a large pan fry the following to slightly...

Normandy mussels:

In a large pan fry the following to slightly brown:
A few knobs butter.
A splash of oil.
One or two diced shallots.
⅓ cup lardons.

Then add the following:
Two serving mussels.
100 to 200 ml concentrated chicken stock.
100 to 200 ml cider.
A few pieces thyme.

When open turn off and add the following:
¼ cup cream fresh and one egg yolk mixture.
A few pieces chopped paisley.
Pepper to taste.

original and traditional recipe from my recipe database.

photo from google images.
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