Moules Marinières

Method

1. Scrub the mussels thoroughly under cold running water, removing any beards, and discard any that remain open when tapped.
2. In a large pot over medium-high heat, combine the white wine and garlic, bringing the liquid to a simmer for about 2 minutes to allow the flavors to meld.
3. Add the mussels to the pot, cover with a tight-fitting lid, and steam for 5 to 7 minutes until all the shells have opened, discarding any that remain closed.
4. Pour the heavy cream into the pot with the cooking juices, stirring gently to combine, and simmer uncovered for 3 to 5 minutes until the broth is slightly thickened.
5. Scatter the chopped parsley over the mussels and serve the dish immediately in deep bowls with plenty of the cream broth ladled over the top.