Scrub mussels in several changes of water,scrape off the beards and rinse mussels.In a kettle combine garlic, shallots,bay leaf, thyme,broth,wine,parsley sprigs and mussels and steam the mussels over mod. heat,shaking kettle occasionally, for 5 minutes or until shells are just opened. Transfer mussels with tongs to a dish,discarding any unopened ones,remove them from their shells and reserve them,covered with foil.Strain the cooking liquid into a saucepan through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth and bring it to a simmer. In a bowl knead the butter and flour together to form a paste, whisk the BEURRE MANIE into the cooking liquid, and simmer the mixture,whisking, for 15 min.Stir in the cream,minced parsley,mussels, white pepper and salt to taste and heat the soup until it is hot.

Serves 8.