- Scrub the mussels in a sink of cold water, pulling off the beards.
- Throw them into a heavy-based pot along with the shallots, wine and thyme. Cover and turn up the heat. Steam the mussels open, which takes only about five minutes.
- Add the cream, pepper and parsley, heat through and serve immediately.
- Eat with your fingers and soak up the juices with the bread.