For the cream:
Arrange the unpeeled garlic cloves in a saucepan and add the cream. Heat the garlic and cream and simmer for approximately 15 minutes, until the garlic cloves are pickled. Then peel the garlic cloves and mix with the cream.
For the mussels:
Peel and chop the onions. Wash, dry and chop the parsley.
In a pan, cook the onion with a drizzle of olive oil, then add the mussels and white wine. Cover the pan and cook until all the mussels open (approximately 5 minutes).
Pour the juice from the mussels into the garlic cream and boil for a few minutes to reduce the sauce. Season with salt and pepper. Pour the sauce over the mussels and stir to coat.
Arrange the mussels in a bowl, sprinkle with parsley and serve immediately.
«To add a touch of bitterness to the dish you can substitute white wine for beer. »