1.？ The required materials are as follows: chopped green onion and garlic are cut in advance. It should be noted that butter should be salt-free butter.

2.？ Wash mussels (also called mussels) with cold water, but never scrape or brush the surface of mussels with a brush or knife, or the soup will turn black. If there are mussels with broken shells, you'd better pick them out and don't take any risks.

3.？ There will be a kind of beard in the mussel. Remove it with a knife.

4.？ Put the butter in a pot, heat it on medium-low heat, and burn the butter until it melts. Add minced onion and garlic and stir fry.

5.？ Add thyme and bay leaves and stir-fry slightly. Pour in white wine. Liquor can be cooked for 30 seconds in advance, which can remove the sour taste in the wine.

6.？ After the soup in the pot is boiled, put in mussels and shake the pot vigorously so that every mussel is covered with soup. Cover and simmer for 3 minutes until the mussels open, then add a lot of chopped parsley to the pot, even if there is no fresh parsley. Finally, add whipped cream.

7.？ Stir again and the mussels will be ready. You can eat a clam shell as a clamp. When you eat this common snack in a French pub, you must eat it with a baguette, which is covered with fresh salty milk, so that the ordinary baguette will glow with a different taste.