Instructions: Peel and chop the onion and garlic into fine diceu not too fine. Wash the mussels in a colander to remove any dirt and grime. Pick through the mussels and remove the stringy lip from the edges. This is the bit the mussel uses to hold onto the edges of the sea bed.

Wrap the bread in tin foil and place it in a low oven to warm up slowly while you cook the mussels.

Place half the butter in a large pan and saute the fresh thyme and mussels.

Place a lid on the pan and cook for 3-4 minutes until the mussels start to open. At this stage add the cream and salt and pepper. Chop the parsley up roughly and add to the pan, stirring the ingredients with a spoon.

Place the mussels in two bowls and pour the sauce left in the pan over the tip of the mussels.

Remove the bread from the oven and break into large lumps and serve in seperate bowls. I like to eat the mussels first, then dunk in the bread with loads of butter at the end.

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