Mini cocottes of Bouchot mussels in cider

Scrub and wash the mussels. Peel and chop the shallots. Wash and finely chop the parsley. In a large pot, brown the shallots in the butter for 2 minutes. Pour in the cider and bring to the boil for 2 minutes. Add the mussels, mix, and cover until the mussels have opened. After cooking, remove the mussels using a slotted spoon and place them into each mini cocotte. Keep warm. Strain the cooking juices, then reduce by simmering for 5 minutes. Add the fresh cream and bring to the boil for 5 minutes. Pour the sauce over each mini cocotte of mussels and sprinkle with parsley. Serve hot!