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Mussels, Mariniere

Scrape with a knife, briskly brush and wash in several fresh waters forty-eight large, fresh mussels; then drain on a sieve. Finely mince eight sound shallots, place in a large saucepan with half ounce melted butter and thoroughly heat for two minutes only, then add the mussels. Season with a teaspoon salt and half teaspoon white pepper. Cover the pan and let steam for five minutes; add one clove finely chopped garlic, one tablespoon chopped parsley, one gill white wine; cook for five minutes more, then add half gill cream and one ounce fresh bread crumbs. Mix well with a wooden spoon and boil for two minutes longer. Pour into a large, deep, hot dish and serve.