This recipe originated in the French Bordeaux region.
Steep threads in wine for 3 minutes.
Saute 6 shallots in butter until limp.
Add Bouquet garni and wine. Simmer for 1 minute.
Add cleaned mussels, cover pan with tight-fitting lid, and steam
mussels open, shaking pan occasionally.
Check after 3 minutes.
Remove opened mussels and set in colander over a bowl to
catch their juices.
Discard any mussels not opened after 6 minutes.
Saute remaining shallots in butter until limp.
Add mussel juice and cream and reduce to desired
consistency.
Add parsley and garlic, then toss mussels in sauce until well
coated.
Serve in soup bowls.
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