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Any type of mussel will work here; if you can't find mussels or prefer clams, littleneck or cherrystone clams can also be substituted (large clams will require 9 to 10 minutes of steaming time). Serve this dish with crusty bread or garlic toasts.
Melt 1 tablespoon butter in Dutch oven over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine and bay leaf, bring to simmer, and cook until flavors meld, about 2 minutes.
Increase heat to high and add mussels. Cover and cook, stirring occasionally, until mussels open, 3 to 7 minutes.
Using slotted spoon, transfer opened mussels to large serving bowl, leaving cooking liquid in pot. Discard bay leaf and any mussels that have not opened.
Stir cream and remaining 1 tablespoon butter into cooking liquid, bring to simmer, and cook until butter is melted and liquid is slightly thickened, about 1 minute. Off heat, stir in parsley and season with salt and pepper to taste. Pour sauce over mussels and serve immediately.