Prepare the mussels:

• Clean the mussels, removing the beards. 
• Slice the garlic cloves and set aside. 
• Dice the shallot finely (brunoise) and set aside. 
• Separate and finely chop the parsley leaves; set aside. 
• In a saucepan, melt the butter and sauté the shallot and garlic until translucent. 
• Increase the heat, add the mussels and white wine. Cover and cook for about two minutes or until they open. 
• Remove the mussels, reserving the cooking liquid. 
• Add the cream and reduce the cooking liquid by half. 
• Add the Elderflower Peaso and chopped parsley. 
• Season with salt to taste and pour the sauce over the cooked mussels. 

Prepare the toast: 

• Cut the bread into slices about two fingers thick and set aside. 
• Place the butter in a skillet and heat to 145°C or until it reaches a noisette (nutty brown) stage. 
• Add the Elderflower Peaso. Stir well and allow to cool until it reaches a soft, spreadable consistency. 
• Stir in the Nordic Shoyu and set aside. 
• Spread the butter onto the sliced bread. 
• Toast the buttered bread in the oven at 200°C for 5 minutes or until lightly toasted.