50ml (3½ tbsp) dry white wine
1 thyme sprig
16 fresh mussels, scrubbed
3 tbsp double (heavy) cream
1 tbsp snipped chives
4 eggs
salt and freshly ground pepper
clarified butter (see Scrambled eggs ‘magda’ on fried bread), optional
Put the wine, thyme and mussels in a small saucepan, cover tightly and cook for a few minutes until the mussels have steamed open. Shell them immediately and place in a bowl, discarding any mussels that have not opened. Strain the juices through a muslin-lined sieve into a small clean pan, to eliminate any sand.
Simmer the mussel juices over a low heat until reduced by half, then add the cream and let it bubble until thick enough to coat the back of a spoon. Turn off the heat, add the chives and mussels, and keep warm (but not hot).
Beat the eggs in a bowl, season lightly and use to make an omelette. Half-roll it, then add the creamy mussels and push them into the middle with a spoon. Roll the omelette and slide it on to a warm large plate. To make it look even more appetising, you could brush it with a little clarified butter.