2 Kilogram, cleaned (Discard Any That Will Not Close When Tapped On The Sink)
Flat leaf parsley
1 Bunch (100 gm), chopped
Heat a knob of butter in a very large pan and cook the shallots and garlic for a couple of minutes.
Add the cider and mussels, put on a lid and leave for 3-4 minutes, shaking the pan regularly, until the mussels have opened.
Discard any mussels that have not opened.
Stir in the cream and parsley and heat through.
Season well and serve in bowls with crusty bread.