Serves 4 to 6
In a large deep saute pan or a large wide saucepan, melt butter over medium-high heat. Add
shallots, garlic, and herbs and cook, stirring, until shallots are soft and fragrant, about 1 minute. Add wine, heavy cream, salt, and pepper, and bring to a boil.
Add mussels, cover pan, and cook, shaking pan occasionally, until mussels have opened, 5 to 6 minutes.
Remove pan from heat and discard any mussels that have not opened. Transfer mussels and liquid to a large, deep serving bowl and garnish with chopped parsley. Serve immediately with warm crusty bread and Pommes Frites for dipping.