Peel and finely chop the shallot and garlic, and finely chop the bacon. Pick and finely chop the parsley and thyme. In a pan, melt the butter and sweat the shallot, garlic and bacon for 4 to 5 minutes. Add half the herbs, the bay, and a pinch of sea salt and black pepper. Next, add the mussels (if any are open, give them a tap; if they don’t close, throw them away), then the Guinness. Boil, then lower the heat, cover and steam for 3 to 5 minutes, or until the mussels have opened (discard any unopened ones). Stir in the cream and remaining herbs, adjust the seasoning and serve with bread.