Many restaurants throughout France and Belgium offer mussels marinière. It is the classic combination of mussels with onion, garlic and white wine and a fabulous broth for dipping crusty bread into.
The Pernod is the secret ingredient folks, so don't leave it out!
For mussels with cream sauce:
2 T butter
2 T flour
1 cup heavy cream
Melt butter in a small sauce pan. Add flour, add broth from cooked mussels and add the cream. Spoon over mussels.