On medium heat, melt butter in a large pot. When the butter bubbles, stir in the shallot and garlic. Cook about 5 minutes until softened.
Add the white wine, chicken stock and mussels then give them a good toss. Cover the pot and cook until all the mussels open, about 8 minutes. Discard any mussels that do not open.
Remove the pot from the heat, then stir in the cream and parsley. Adjust taste with salt, and pepper.
