b'WHAT YOU NEED TO DO:Take off the cover and transfer the mussels from the pot to a large bowl as they open. Discard any mussels that have not opened after 6 to 7 minutes. Once all of the mussels are out of the pot, add the diced potato, clam juice, cream, salt and pepper. Cover, and simmer the soup for 20 minutes, or until the potatoes are tender.While the soup is cooking, remove the mussels from their shells. Pour whatever liquid might have accumulated in the mussel bowl back into the cooking soup. When it has finished cooking, stir in the mussels and parsley. Serve immediately.'