Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic.
Cover and let the mussels cook on medium heat, in their own juice till they begin to open.
Then add the cream, cover it and continue cooking for 3-5 minutes.
Gently stir the lemon juice and parsley.
Serve hot with fresh bread to mop up the juice.
Key Ingredients: mussels, beer, butter, lemon juice, garlic, onion, parsley, Salt