• Bring the wine, water, shallot, bay leaf, parsley, and pepper corns to a boil.
• Add the mussels, and clove and cook under a tight cover, just until the mussels open.
• Remove the mussels, loosen them, and keep warm in their own half shells.
• Add the cream to this cooking liquor, boil and then whisk in the beurre manie to lightly thicken the sauce.
• Strain if desired and add the chopped parsley.
• Arrange the Mussels in the shell in bowls, spoon over the sauce and add a little sprinkle of chopped parsley.

Beurre Manie:

• 2 oz Butter and 2 oz Flour, worked together to form a smooth paste.