Instructions: Pour wine, shallots, onion & saffron in 5-qt. stainless steel pot, bring to boil. Cook 5 min. Add clam juice, return to boil. Add mussels, cover pot, cook 5-6 min. Toss mussels to bring bottom ones to top. Cover pot, cook 8-10 min over low heat. Pour contents of pot into collander in a large pan.

Reserve mussels, discarding unopened ones. Strain broth in cheesecloth-lined sieve into a 2-qt. stainless steel saucepan. Bring broth to boil. Reduce heat to simmer. Combine egg yolks & cream in small bowl, whisk together. Add 1 c. broth to eggs, whisking as its added. Pour egg mixture into remainder of simmering broth, whisking gently. Return to boil.

Remove from heat. Season w/ salt, pepper & cayenne pepper to taste. Remove mussels from shells. Discard shells. Place 5-6 mussels in ea. of 6 heated bowls. Pour liquid over mussels and serve.

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