Thawed mussels and thoroughly washed (if necessary - clean). Onions and garlic clean and cut into small cubes. Finely chop the greens.
In a saucepan fry on olive oil the onion and garlic.
Pour the wine and boil for 5 minutes.
Pour half of parsley, throw laurels and let boil for about 1 minute.
Toss the mussels, wait until the wine "let bubbles" (in the sense-will begin to boil), mix, add salt, pepper, cover with a lid and leave on the fire for exactly 10 minutes.
Decant the sauce in a small saucepan (mussels leave to ripen under the lid), add the cream and boil a little. It should not be thick-something like a very liquid sour cream.
For a couple of minutes until ready, add the remaining parsley and mix.
Can be serve here is so:
In this case, nanizhite mussels with halves of olives on bamboo skewers, pour the sauce and serve with potato garnish (I have mashed potatoes) as the main dish.
Or like this:
Mussels pour the sauce (after removing the Bay leaf-well, why do we crunch on the teeth), mix, put in a convenient bowl for you (like cremains or cocotnits, well, or something small) and serve as an snack.