In a big pot, heat the olive oil on medium-high.

Shallots and garlic should be added and cooked for about 5 minutes, or until tender.

Add salt to taste before adding the mussels, wine, cream, butter, and parsley.

Give it a good swirl, cover the saucepan, and cook for 10 to 15 minutes, or until the mussels open and are cooked through.

Serve the mussels with their juices in two dishes and crusty bread.