Mussels Dijonnaise (Steamed Mussels with Mustard Sauce)

INGREDIENTS

• 1/4 cup dry white wine
• 1/4 cup finely chopped yellow onions
• 2 sprigs fresh thyme or ½ teaspoon dried
• 2 tablespoons finely chopped flat leaf parsley
• 3 quarts mussels, beards removed, cleaned and scrubbed (but you can't do this in advance!)
• 1 teaspoon finely chopped garlic
• 1 bay leaf
• 2 tablespoons Dijon mustard (I use Fallot)
• 1 teaspoon sea salt
• 2 tablespoons finely chopped shallots
• salt and freshly ground pepper to taste
• 1/2 cup heavy cream