Technical Stages :

• Cook the spiders in a broth made of 3 litres of water, lemon juice, half a litre of white wine, salt, pepper, thyme and bay leaves. Cook for 15 to 20 minutes.
• Meanwhile, open the mussels with the remaining white wine and the chopped onion.
• When cooked, remove the shells and filter the broth.
• Add the flour and butter to the Use the flour and butter to make a white roux. Moisten with the warm mussel broth and cook for a few minutes over medium heat, constantly stirring.
• The sauce must be fairly thick.
• Away from the heat, add the egg yolks and cream to this sauce.
• Shell the spiders, taking the meat from the legs and body. Rince and keep the body shell.
• Add the meat and mussels to the sauce and stuff the shells with it. Sprinkle with grated cheese.
• Broil in the oven at 180°C or 356°F for about 20 minutes.
• Serve warm.