Moules a la creme.

1. Scrub the mussels removing their beards.
Chop onions finely.
Place mussels in a large saucepan.
Pour in 1/2 white wine, plus 1/2 water to cover only 1/2 the mussels.
Add onion and garlic bring to the boil cook for about 3-4 minutes,
or until all the mussels open.
Take off the heat and remove mussels.
Place in a bowl.
Add cream to sauce stir then pour over the mussels.