Discard any mussels with cracked or open shells. In a large pot, sauté shallots and garlic in olive oil. Then, add the whole bottle of Summer Bright and mussels and cover, bring mixture to a boil, cook 5 to 10 minutes until mussels have opened; stir once or twice.
Discard any mussels that have not opened.
Stir in heavy cream, tomatoes and parsley and boil 3 to 5 minutes until thickened slightly. Spoon mussels into wide shallow bowl, pour broth over top of mussels. Serve with crusty garlic bread.