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Place 750g cleaned mussels in the bottom section of the mussel pot with half a finely chopped onion or shallot, a finely chopped clove of garlic, a bay leaf, and a sprig of thyme.
Add half a cup of dry white wine, settle the top half of the mussel pot in place and place over high heat.
In about 3–5 minutes there will be a strong gush of steam, and the top lid will rattle impatiently.
Lift lid (carefully!), quickly add 2 tablespoons cream to the juices, replace lid and boil for another minute.
Before serving add a handful of freshly-chopped parsley.
Serve with crusty bread for mopping.