Steps
1. Rinse the mussels in cold water and discard any that are broken.
2. Melt the butter in a medium-sized saucepan.
Add the onion and garlic and cook over low-medium heat until softened.
3. Add the white wine, thyme, paprika, salt and black pepper.
4. Add the mussels, increase heat to medium, and cover the saucepan with the lid.
5. Cook for 6-8 minutes, until the mussels are cooked and the shells are open. Discard any unopened mussels.
6. Add the heavy cream and cook for 1 minute more.
7. Serve with the chopped parsley.