Italian parsleyhandful roughly chopped for garnish
Melt butter in a large stockpot set on medium setting on your stove.
Add minced garlic and shallot to the butter, and stir 1 minute.
Add wine and bring to the boil.
Now add the frozen mussels straight from the bags along with your cream. Stir well and bring back to the boil. Lower the heat to a simmer (around medium or a little higher) and cover. Cook until the mussels open, approximately 8-10 minutes. You are basically steaming the mussels so you want to see some steam. :-)
Season with salt and pepper, and garnish generously with Italian parsley!
Serve with crusty French bread to mop up all the juices! Bon appetit!!