Source: Mussel Industry Council of North America
Rinse the fresh blue mussels in tap water.
Sauté the bacon, shallots and garlic gently in the butter.
When soft, turn up the heat, add the fresh blue mussels, thyme, bay leaves and wine, then cover and steam 5 to 7 minutes. The fresh blue mussels should be fully open.
Add the cream and parmesan, bring to a boil, take off the heat, add the parsley.
Check the seasoning, it may need a little pepper, then serve immediately in a large bowl.
An alternative to this recipe is to remove the mussel meat and serve by itself in individual plates as pictured.