Heat a deep fryer to 180C, alternatively, shallow fry the mussels by placing a frypan onto a medium heat and fill with 2 cm of oil. Test the temperature of the oil by adding a piece of bread, it should turn golden brown after 1 minute.
Pour the flour into a bowl, in a separate bowl, mix the eggs and cream together. Use a third bowl for the panko breadcrumbs.
Dip the mussels into the flour to give them a light coating.
Take the mussels and drag them through the egg then place into the panko breadcrumbs until fully coated.
Deep fry or use a pan to shallow fry the mussels for around 4 min or until golden.
Remove from oil and allow to rest on a paper towel for 1 min.
Sprinkle with fresh parsley and serve with lemon wedges and tartare sauce.