Put the whole cloves of garlic in a heated large pan. Add 2 dl white wine and boil for around 8 minutes. Add the cream and continue to boil until the cream leaves a residue on the spoon.
Add the mussels and chopped parsley. Put on a lid, turn up the heat and steam the mussels for 2-3 minutes.
Serve the white-wine steamed mussels in deep bowls.
