Have a check of the mussels before you start cooking. Any mussels that are already open should be discarded as they are not fresh.
Place a large saucepan on a high heat with a knob of butter. When the butter has melted, add the chopped cshallots and garlic and fry for a minute or two.
When they have started to soften, add the mussels to the pan.
Put the lid on the pan and shake vigorously to mix the ingredients together.
Remove the lid off and add the wine to the pan.
Replace the pan lid and turn the heat down slightly.
Leave the mussel, shallot, garlic and white wine mixture to cook for a minute with
the lid on and then shake vigorously again.
Add the stock and bring the mussel mixture to a boil with the lid on. The mussel shells will start to open.
In a separate smaller pan, gently heat the cream until nearly boiling and then add it to the mussel pan.
When thorough combined, serve the mussels and sauce into warmed serving dishes.
Add finely chopped fresh parsley.
Serve immediately with a warmed baguette for dunking.