1. Mussels washed and ready
2. Remove the beards of the mussels, but be careful not to scrape the shells of the mussels, otherwise the soup will turn black when the mussels are cooked, and of course the damaged ones should be taken out.
3. Clean the mussels, then crush the garlic into puree, and chop the shallots
4. Put butter in the pan, and put the onion and garlic in the pan to make the onion juice
5. After the onion comes out, add thyme and bay leaves; add white wine after boiling
6. After the white wine alcohol evaporates, add the mussels and simmer for about 3 minutes
7. Chopped parsley and add to the pot, then add light cream
8. Continue to cook for 2 minutes, then take out the pot and put on the plate
Tips:1. Do not scrape the mussels, otherwise the soup will turn black, and broken mussels will also cause the soup to turn black;
2. The mussel itself contains sea water, so there is no need to add salt. To neutralize the taste of sea water, add light cream at the end.
