2 lb Mussels, scrubbed clean
2 Green onions, chopped
2 sm Onions, quartered
1 c Dry white wine
1/4 c Fresh parsley, chopped
1 Bay leaf
1/2 t Thyme
2 T Butter or margarine
Salt & pepper to taste
2 c Light cream
1 Egg yolk, beaten

Put mussels in a large saucepan with green onions, onion quarters, wine, parsley, bay leaf, thyme, butter, salt & pepper. Cover and bring to a boil. Cook 5 minutes or until mussels open. Discard any mussels that do not open. Strain liquid at least twice through a double thickness of cheesecloth to remove sand. Remove mussels from shells, cut large ones in half, set aside.

Bring liquid to a boil, add cream and return to boil. Remove from heat, add egg yolk and mussels. Return to heat, but do not boil. Serve hot or cold.