Steam the mussels in the wine, seasoned with garlic, spring
onions, bay leaves and pepper. Heat the milk with the dill and 250ml of the liquid
the mussels were cooked in.
Over a very low heat, stir in the beaten egg yolks; when the
sauce thickens, add the cream.
Spoon a little sauce onto each mussel in the shell. If the sauce is too thick,
add more mussel liquid.