Mussels with White Wine and Cream

30 mussels
I clove garlic, finely chopped
Half small onion, finely chopped
Quarter cup white wine
1 tsp butter
Half cup cream
Small bunch parsley, roughly chopped
1 tomato, de-seeded and finely chopped
juice of half a lemon
salt & pepper
lemon to taste

Saute garlic and onions in butter until the mixture becomes translucent.
Add mussels and stir gently. Pour in white wine and cover IMMEDIATELY to steam. Steam 2-3 minutes. Remove mussels
To the sauce, add cream, seasoning and lemon juice. Stir and allow to reduce until slightly thicker, remaining on a high heat.
Remove saucepan and throw in chopped parsley & diced tomato, stirring through.
Pour sauce over mussels and season with lemon to taste.
Serve with bread.