Step 1

Defrost the mussels in the refrigerator 12 hours before cooking time

Step 2

If using fresh mussels, scrub well, and remove the "beard" if you can.

Step 3

In a large saucepan, saute the onion and garlic in the butter until translucent

Step 4

Add the 200ml of white wine and the fish sauce (or salt)

Step 5

Add the mussels and cover to steam for 10 minutes

Step 6

Remove the mussels and set aside

Step 7

If using fresh mussels, and they haven't opened, please discard.

Step 8

Bring the cooking liquid to a boil and add the cream and half the parsley. Maintain a vigorous simmer until reduced by half.

Step 9

Strain the cooking juices into another pan and add the other half of the parsley. Simmer for a few minutes while arranging the mussels in a bowl.

Step 10

Pour the sauce over the mussels.