Place the butter into a sauté pan that has a lid and melt over a medium temperature

Add the onion and sauté until soft

Pour in the Pernod and bring to a boil, and cook for 1 minute

Add the cream, stir and heat until just simmering

Toss the mussels into the sauce and put the lid on the pan

Give the pan a good shake and leave to cook for 8 minutes until the mussels are nice and plump

Remove any that have not opened, season to taste and then give the mussels a good toss

Serve in large bowls, topped with the parsley and with the lime wedges