1 garlic clove, finely chopped
2 shallots, finely chopped
1 bouquet garni (parsley, thyme, bay leaves)
1¾kg mussels, scrubbed, debearded
100ml dry white wine
120ml double cream
½ cup flat-leaf parsley leaves, coarsely chopped
1 Melt butter over medium heat in a large saucepan. Add garlic, shallots and bouquet garni and cook for 2 minutes or until fragrant. Add mussels and wine. Increase heat to high. Cover and steam for 3-4 minutes, shaking pan occasionally.
2 Remove bouquet garni. Add cream and parsley. Stir to combine. Remove from heat. Spoon into 4 large warmed serving bowls. Serve with crusty bread.