1. Melt the butter in a large sauce pan and gently fry the onion and garlic until soft.
2. Pour in the white wine, and when it comes to the boil put in the mussels.
3. Cover with a lid and simmer for four or five minutes, occasionally shaking the pan.
4. Remove the mussels from the pan and keep warm. Boil the liquid to reduce by half and then add the cream, salt and pepper and parsley.
5. Pour the sauce over the mussels and serve with crusty bread and a good dry white wine.

Serves 2