Instructions: Slice onions.

Separate eggs.

Place mussels in a bowl and wash well under cold running water to remove any traces of mud or sand.

Heat white wine in a large pot, add onion and mussels, cover and steam the mussels open, about 5 minutes, shaking the pan every now and then. Shell mussels and strain cooking liquor through a fine sieve.

Make a white sauce.

Melt the butter in a saucepan and add the flour, stirring with a wooden spoon. Gradually add the milk and mussel stock, stirring rapidly with whisk. When blended and smooth, add the salt, pepper, cayenne. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesnt burn.

Remove sauce from heat and whisk in egg yolks, herbs, chopped mussels and cheese. Sauce should be thick and creamy.

Whip the egg whites until stiff and gently fold into the mixture, a little at a time.

Spoon into buttered souffle dishes and bake in a hot oven 200C/400F for 20-25 minutes until well risen. Do not open the oven door during cooking.

Serve immediately.

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