Pour mussels with water so that they are completely covered, bring to a boil and cook for 3 minutes so that the shells open. Then remove the mussels and strain the broth and cook for another 5 minutes.
For mussels, remove the top shell.
Finely chop the onion and garlic and fry in vegetable oil until soft.
Add onion, wine, lemon juice, bread crumbs, or small crackers to the mussel broth. Bring to a boil.
Add the mussels, cream and parsley warm a little without bringing to a boil so that the cream does not curl.
Scottish mussel soup ready.