1) Firstly, clean the mussels and scrub off any barnacles.
2) Place the butter in the pan and turn up the heat.
3) Add the shallots to the butter and allow to soften, but taking care that they do not burn. Now add the garlic.
4) As the garlic starts to cook, add the mussels and add a handful of parsley. Lightly shake the pan keeping it on the heat with a high flame.
5) Now add some bay leaf, a good pinch of salt and pepper and the wine. Cover the mussels with the lid and shake the pot again.
6) Now add some bay leaf, a good pinch of salt and pepper and the wine. Cover the mussels with the lid and shake the pot again.
7) Leave the pot a high heat for about three minutes.
8) Lift the lid and you will start to see the mussels opening. Squeeze in the lemon juice and add in the single cream. Replace the lid and leave for a further minute until the cream comes up to heat.
9) As the steam and vapour starts to rise, lift the lid and stir the mussels around for thirty seconds.
10) Using a slotted spoon, serve up the mussels in a bowl, piling them on top of one another.
11) Use a spoon to pour the remaining juice all over the mussels.
12) Cut up some bread and serve at the side of the dish.