In a pot, add the butter and heat (medium setting) until melted. Add the shallots along with the garlic and sauté for a few minutes until softened.
Add the wine, salt, pepper and half the parsley to the pot, stir together and cook for a few minutes until the wine reduces somewhat.
Add the mussels, cover the pot with a lid and with the heat turned higher, allow to cook for approximately six minutes or until the mussel shells have opened (any longer will result in rubbery mussels).
If adding the cream, do so at this point and cook for approximately a further minute.
Remove the mussels from the pot with a spoon.. Don’t pour the mussels out as you want to ensure that any sand remains at the bottom of the pot.
If necessary, sieve the broth further to remove any grit before pouring over the mussels.
Pour the broth over the mussels and sprinkle the remaining parsley over the mussels and serve immediately.