Soften the eschallots and garlic in butter for 2 minutes.
Add the thyme and cook for a further 2 minutes.
Add the mussels and white wine, cover with a lid and steam on a medium to high heat for 3 minutes until the mussels have opened. Discard any unopened mussels.
Add cream and turn up the heat for 1 minute.
When the pot is steaming through, take off the heart and mix in the parsley.
Serve in a medium sized pot with warm crusty bread. (Don't forget that side bowl for the shells!)