- Chop the parsley, garlic and shallots finely. Thoroughly wash the mussels in cold water two or three minutes. Throw away any mussels that stay open or float on top of the water. Remove the beards from the shells and any barnacles with a knife.
- Put the mussels in a roasting tin or baking dish. Add the garlic, shallots, bay leaves, thyme and half of the parsley and season with salt and the ground white pepper.
- Bring the butter, white wine and cream to the boil and pour over the mussels. Cook on shelf level 2 on Steam setting 3 at 99°C for 30 minutes or until all the shells are open.
Sprinkle with remaining chopped parsley and serve the mussels in the baking dish.