Mussels with garlic sauce

Rinse the mussels well, place them in a pot, cover with cold water, and slowly heat over the fire until the shells open and the meat becomes tender.

Drain the water and remove one of the panels.

Place the mussels on a heated dish with the remaining shell facing up.

Fry the flour with butter and dilute it with a glass of the broth in which the mussels were cooked.

Season with crushed garlic.

Remove the sauce from heat and mix in the yolk and lemon juice.

Pour the mussels with sauce and sprinkle with finely chopped parsley.

Serve warm.