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Wash the mussels thoroughly in a bowl under cold running water, removing any barnacles and beards that are still present. Discard any mussels that float, including those that are open. Drain the mussels in a colander. Meanwhile, boil the wine in a small pan for 30 seconds.
To cook the mussels in a large saucepan over a high heat, melt the butter. Add the onion, bay leaves and thyme, stir and then add the wine after 10 seconds. Bring to the boil, add the mussels and cover with the tight-fitting lid. Cook for 2–3 minutes until the mussels open. Stir in the cream and chopped parsley.
To serve the mussels, tip into a large dish or divide among warmed soup plates. Provide your guests with finger bowls and serve with lots of good French bread to mop up the wonderful juices.