3 lb Fresh mussels in their shells
1 tb Extra virgin olive oil
3 lg Shallots; chopped
1 lg Garlic clove; finely chopped
1 Bay leaf
1 Sprig fresh thyme
3/4 pt Dry white wine
1/2 pt Single cream
1 lg Hand flat-leaf parsley; finely chopped
Salt and freshly ground black pepper

Scrub the mussels under running water and remove any barnacles. Wash very thoroughly two or three times in plenty of cold water. Drain well.

Heat the oil and cook the shallots, garlic, bayleaf and thyme until soft in a covered saucepan, without colouring. Add the mussels and wine. Cover and put over a high heat. Shake the pan vigorously for about 3-5 minutes, until the mussels have opened. Remove from the heat. Discard any mussels that are still closed.

Toss the mussels in the cream and fresh parsley, season, and serve immediately straight from the saucepan.