Mussels are cleaned thoroughly with a brush and put in a saucepan, pour water, wine, add bay leaves, peppercorns and dill. Put the salt. Mussels cook on low heat until it opened. Remove one shell clams and one with meat is arranged in Plateau. The sauce is prepared by melting the butter, put the flour, stir and pour 1 cup mussel broth. Remove from heat and add the egg yolk, lemon zest and lemon juice. Season with garlic. Each clam put a little of the sauce on top and sprinkle with dill. Serve warm.