Wash the mussels under running water, removing mud, seaweed, and barnacles.

Remove the beards (the rough, fury part) from each mussel.

Discard any mussels with cracked or broken shells.

Tap any slightly open mussels; discard if they don't close.

Finely chop the shallots and garlic.

Finely chop the parsley leaves.

Gently fry the chopped garlic and shallots in olive oil and butter until transparent but not colored.

Add white wine and water to the pan.

Add parsley, thyme, bay leaves, and ground black pepper.

Add the mussels to the pan.

Pour fresh cream over the top of the mussels.

Cover the pan tightly.

Bring the mixture to a boil over high heat.

Steam the mussels for about 4 minutes, shaking the pan constantly.

Cook until the mussel shells open, then serve immediately.

Serve the mussels in deep bowls.

Garnish with chopped parsley and lemon wedges.

Provide a large spoon for scooping up the flavorful juice.