METHOD:
Start by putting all the eggs on to boil. Clean the mussels and start to fry them in a pan with the finely chopped onion using half of the butter. Season with salt and pepper. Cook on the hob until the mussels open (around 7 minutes), then take away their shells and filter their juice. Leave the mussels and onions at one side and start to fry the prawns with the remaining butter until they lose their transparency and turn pink. Then add the cream to the pan with the prawns and let it cook until the cream reduces a little and then add the mussels and onions. Once the eggs are boiled de-shell them and cut them in half serving them on a plate and pouring the cream mixture over the top and garnishing with the chopped parsley. Fried bread is a good accompaniment to this dish.