Sloshed Mussels

Remove any 'Beards' from the mussels. Run under cold water and discard of any which are open. Leave for 4 hours and check for open ones agin.

Fry shallots and garlic for approx 3 minutes.

Add the mussels and wine then cover with a lid. Cook for 6-8 minutes without removing the lid. (Shake the pan a couple of times).

Check that all the mussels have opened . (If a lot are still closed, continue cooking or if just couple are still shut, throw them away)

Place the mussels in a bowl, and add the cream to the pan. Bring to a boil, add parsley then pour over the mussels and serve.