Scrape the mussels, wash them in several waters and drain them.
Pour the cider into a casserole dish, place it over high heat. Add the peeled and minced shallots and let boil for 3 minutes.
Add the mussels and flip them with a slotted spoon until they open. Remove them with the skimmer, put them in a dish
service and cover them to keep them warm.
Pour half of the cream into the pan and cook for 5 minutes over high heat. Strain this sauce over a saucepan through
a Chinese cheesecloth or muslin.
Mix the yolks and the rest of the cream, pour them into the sauce and cook over low heat, whisking until the sauce thickens
without letting it boil. Lightly salt and pepper the chilli. Taste and adjust seasoning if needed.
Coat the mussels with the cider sauce, sprinkle with chopped flat-leaf parsley and serve.
