Coquilles Saint-Jacques

Clean mussels and steam until open. Remove them from the shells and set aside. Place the scallops in a saucepan with the wine and enough water to just cover them. Add salt, pepper, the bay leaf, parsley and the sliced onion. Bring to a simmer and cook slowly for an additional 5 minutes. Drain the scallops, reserving 1 cup of the liquid. In a separate pan saute the mushrooms and diced onion in a mixture of butter and oil. Once they are golden, make a roux with the 2 tablespoons butter and the flour. When bubbling add the scallop liquid and 1/4 cup cream. Thin with additional cream if necessary. Cook slowly for 2 to 3 minutes. Add the scallops, mushrooms, onions and mussels. Bring to a simmer and correct seasonings. Fill coquille shells with the mixture. Top with the grated Swiss cheese. Broil until nicely golden.