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Scrub the mussels and debeard. Place in a bowl of cold water with a handful of flour or oatmeal. Leave for 30 mins then drain and rinse the mussels.
2
Place the butter and shallot in a large pan and cook until soft. Add the lemon juice and then the mussels cover and cook quickly. Until the shells open shaking the pan while cooking.
3
Remove the mussels and keep warm.
4
Strain the cooking liquid and put it in a clean pan. Add the cream and bring to the boil for 5 mins until thickened slightly.
5
Pour over the mussels and sprinkle with grated lemon rind and the chopped parsley then serve.
Prep time 
