Baked Mussels with Salted Egg Cream Sauce

Make the salted egg cream sauce: melt butter in a pan over medium heat. Add flour and stir quickly with a wooden spoon until smooth. Add 1/3 of the milk and beat mixture until smooth. Add remaining milk while stirring continuously. Bring to a very low simmer and cook for about 15 minutes, stirring frequently to prevent sauce from sticking to the bottom of the pan. Add salted eggs; season with salt and pepper.

Place mussels in a pan together with garlic, a pinch of salt, and enough water to cover the mussels. Cook over medium-high heat just until shells open, about 8 to 10 minutes. Remove mussels that remain closed. Drain mussels and remove meat from shells. Do not discard shells.

Mix mussel meat and olive oil. Season with salt and pepper. Place each mussel on a half shell. Top each mussel with salted egg cream sauce.

Mix breadcrumbs, Parmesan cheese, and salted eggs in a small bowl. Sprinkle breadcrumb mixture on top of each mussel. Arrange on a baking dish and bake in a preheated oven or turbo broiler set at 375°F for 15 minutes or until breadcrumb topping is golden. Serve hot.