1. Rinse and de-beard mussels.

2. In a large pot, melt the butter over medium/medium-low heat and add in the shallots. Cook the shallots until soft but do not brown. Add in the garlic for just a minute until aromatic, but without browning.

3. Add 200 ml of the dry white wine and bring to a boil. Add in the mussels and cover the pot with a lid. Allow mussels to cook for 2-4 minutes, until they open.

4. Remove the mussels using a slotted spoon and remove the half of the shell that the mussel is not attached to. Note: this part can be optional, but traditional Mouclade Charentaise is plated with mussels on the half shell and layered in a dish. You can save time by keeping them whole.

5. Layer the mussels on the half shell in an oven-safe baking dish that will also be used for serving. You want it to be oven-safe in case you want to briefly reheat in the oven (on a very low, warm setting!). Otherwise, you can cover the dish to keep them warm longer.

6. Back to the pot. Add the remaining 200 ml of dry white wine, the Pineau des Charentes, and the Cognac to the pot and bring to a boil, reducing by 1/3. 

7.  Add the curry powder, saffron, and black pepper. Bring down to medium-low heat. 

8.  Whisk together the heavy cream and the egg yolks until smooth and even consistency. 

9. Once the pot has reached a medium-low temperate, whisk in the egg yolk and cream mixture. You do not want to add this while the broth is boiling or too hot so as to not cook the egg yolks.

10. Finally, pour the sauce over the mussels in the dish. 

11. Garnish with fresh parsley, ground black pepper, and serve with ample crusty bread.