1 1/2 kg Mussels
4    Shallots chopped finely
1    Garlic clove chopped
2 tb Olive oil
3 ts Butter
2/3 c  Dry white wine
1/3 c  Water
3 ts Finely chopped parsley
2    Fresh thyme sprigs or
-pinch of dried thyme
2    Bay leaves
1/2 ts Ground black pepper
125 ml Fresh cream
Extra chopped parsley
Lemon quarters

Wash the mussels under running water, and remove all traces of mud, seaweed
and barnacles. Remove beards(the rough fury part around the mussel). If
mussel shells are cracked or broken, discard them. If any mussels are
slightly open, tap sharply, and if they dont close, discard.

Gently fry the garlic and shallots in olive oil and butter until
transparent but not coloured. Add wine, water, parsley, thyme, bay leaf,
pepper and mussels. Pour cream over the top. Cover pan , bring to boil and
steam over a high heat for about 4 minutes, shaking pan constantly. The
shells will open as the mussels cook.

Serve as soon as the shells open. Serve in deep bowls like mixing bowls,
garnished with chopped parsley and lemmon quarters.

Dont forget a large spoon to scoop up the juice.