Take some fine mussels and clean them well. Put them in a saucepan with a pint of water, a glassful of dry white wine, one onion, bouquet of parsley, clove, bay leaf and thyme, salt and pepper. Cook about a quarter of an hour on a quick fire, after which the mussels are opened and cooked. Remove them, take them out of the shells and keep them hot. Let the stock reduce by a quarter or so, add a glass of fresh cream, a little chopped parsley and pour over the mussels in the soup tureen. This soup should be highly seasoned.