Empty the mussels from the Fowey shellfish package (normally you would have to remove the beards off the shells) - we have already done this for you
Heat a large saucepan on the hob or the barbecue bars to a high heat. Add the oil and sauté the shallot, bacon lardons and garlic for 20 seconds with no colour, until softened. Add the grain mustard and stir into the vegetables then pop in all the mussels, cider, pinch of salt and cover with a lid.
Keep the heat high and using a cloth shake the pan and cook for 4 minutes until the mussels are open.
Pour in the cream and stir, add the parsley and serve in bowls with fresh crusty bread.