Moules mariniere

1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. In a large saucepan melt the butter and sauté the garlic and shallots.
3. Add the mussels, wine and bay leaves, turn up the heat, then cover and steam them 3-4 minutes.
4. Shake the sauce pan occasionally.
5. Check they are open then remove the bay leaves and add the cream and chopped parsley. Warm through and remove from the heat. Season to taste.
6. Spoon into four large warmed bowls and serve with crusty bread or French fries for mopping up the sauce.