Soften the garlic and shallots in the butter, in a large pan big enough to take all the mussels - it should only be half full.
Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
add the cream and chopped parsley and remove from the heat.
Serve into four large warmed bowls and serve with lots of crusty bread.