Place saucepan on a medium heat with the olive oil.

Once heated add the garlic, onion, parsley and bay leaves.

Sauté for about 2-3 minutes.

Then add the cream and white wine and bring to the boil. Then cover and simmer for about 5 minutes.

Next add the mussels, cover with lid and increase heat to high cooking for 3-4 minutes. Shake pan occasionally.

Once the mussels are cooked, uncover and stir well then remove the mussels from the pot, continue cooking the sauce on high for about 2 minutes until it has reduced slightly.

While the sauce is cooking down, throw away any mussels that have not opened its shells.

Check seasoning add more salt and pepper if needed.

Strain the broth over the cooked mussels and sprinkle with the extra parsley.

Serve immediately with some crusty bread and/ or chips.