SCRUB MUSSELS OF ANY GRIT AND PULL OFF BEARDS, JUST BEFORE COOKING.
PEEL AND ROUGHLY CHOP THE SHALLOTS.
TRIM STEMS FROM THE PARSLEY SPRIGS. RESERVE LEAVES.
MELT BUTTER IN A DUTCH OVEN.
ADD SHALLOTS, THYME, PARSLEY STEMS AND BAY LEAF. STIR TOGETHER FOR A MINUTE.
ADD MUSSELS AND WHITE WINE. ADD A PINCH OF CAYENNE, BLACK PEPPER AND SALT.
COVER AND COOK FOR ABOUT 8 MINUTES OR UNTIL ALL THE MUSSELS HAVE OPENED.
WHEN THE MUSSELS ARE COOL ENOUGH TO HANDLE, REMOVE THE MEAT FROM THE SHELLS. DISCARD ANY UNOPENED MUSSELS.
RESERVE THE MUSSELS.
POUR THE COOKING LIQUID THROUGH A STRAINER LINED WITH CHEESECLOTH. DISCARD ALL THE SOLIDS.
RINSE OUT THE POT. RETURN THE LIQUID TO POT. POUR IN THE CREAM.
JUST BEFORE SERVING, BRING THE LIQUID TO A SIMMER.
BEAT THE EGG YOLKS. BEAT IN 1/2 CUP OF THE HOT LIQUID, THEN BEAT BACK INTO THE SOUP. DON'T LET THE SOUP BOIL OR THE EGGS WILL SCRAMBLE.
EITHER ADD THE MUSSELS TO THE SOUP OR DISTRIBUTE THEM IN INDIVIDUAL SOUP BOWLS AND POUR THE BROTH IN OVER THEM. GARNISH WITH CHOPPED PARSLEY LEAVES OR CHIVES.
SERVES 6
