Mussels with parsley and wine

2kg fresh mussels,in their shells
1 tbsp oil
1 onion,finely chopped
2 bay leaves
8 sprigs thyme
2 cloves garlic,chopped
300ml med white wine
100ml single cream
28g pack fresh flat-leaf parsley
Fresh bread and lemon wedges to serve

Scrub the mussels well in a large bowl of cold water,removing the beards and any barnacles.Discard any broken shells or any that don't close tight when tapped on a hard surface.Heat oil in a large pan over a med heat.Add the onion,bay leaves and thyme,cook for 4 mins.Stir in garlic; cook for a further min.Pour over the wine and simmer for 1 min.Tip in mussels the cover and steam,shaking the pan every now and then,for 3-4 mins or until all the mussels have opened.Discard any that stay shut.Stir in the cream and chopped parsley and serve with the bread and lemon wedges.