In a large pot, soften the shallots and garlic in the butter for 2 to 3 minutes. Season with salt and pepper.
Add the beer, Worcestershire sauce and reduce for about 5 minutes or until there is about 60 ml (1/4 cup) of liquid left at in bottom of the pan.
Add the mussels. Cover and cook, stirring frequently, until the mussels open, which should take 4 to 5 minutes. Discard any unopened mussels. Add the cream and stir to combine. Adjust the seasoning. Serve with French fries.
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