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Clean the mussels, removing the beards.
Slice the garlic cloves and set aside.
Dice the shallot finely (brunoise) and set aside.
Separate and finely chop the parsley leaves; set aside.
In a saucepan, melt the butter and sauté the shallot and garlic until translucent.
Increase the heat, add the mussels and white wine. Cover and cook for about two minutes or until they open.
Remove the mussels, reserving the cooking liquid.
Add the cream and reduce the cooking liquid by half.
Add the Elderflower Peaso and chopped parsley.
Season with salt to taste and pour the sauce over the cooked mussels.
Cut the bread into slices about two fingers thick and set aside.
Place the butter in a skillet and heat to 145°C or until it reaches a noisette (nutty brown) stage.
Add the Elderflower Peaso. Stir well and allow to cool until it reaches a soft, spreadable consistency.
Stir in the Nordic Shoyu and set aside.
Spread the butter onto the sliced bread.
Toast the buttered bread in the oven at 200°C for 5 minutes or until lightly toasted.