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1
Using kitchen string, tie the parsley and thyme sprigs with the bay leaf to make a bouquet garni.
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2
Melt the butter in a large enameled cast-iron casserole.
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3
Add the bouquet garni, shallots, leek, celery, carrot, garlic, 1/2 teaspoon each of salt and pepper and the cayenne.
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4
Cook over moderate heat, stirring occasionally, until the vegetables are softened, 6 to 8 minutes.
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5
Add the wine and boil until reduced by half, 4 to 5 minutes.
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6
Add the mussels, cover and cook, shaking the casserole occasionally, until the mussels are wide open, 4 to 6 minutes.
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7
Using a slotted spoon, transfer the mussels and vegetables to a large bowl; discard the bouquet garni.
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8
Remove the mussels from their shells and add them to the vegetables.
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9
Strain the mussel broth through several layers of cheesecloth.
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10
Rinse out the casserole.
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11
Return the broth to the casserole.
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12
Stir in the cream and bring to a simmer over moderate heat.
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13
In a medium bowl, gradually whisk 1/4 cup of the creamy broth into the egg yolks.
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14
Whisk the yolk mixture into the simmering soup and immediately remove the pot from the heat.
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15
Stir in the mussel and vegetable mixture and the chives and season with salt and pepper.
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16
Serve the soup with crusty bread.
