In a largepot over medium heat, add olive oil. Add onions stir fry gently for 1-2min or until softened. Add spring onions and garlic, stir fry for 1-2 min. Pour white wine and cook until the white wine evaporates.
Pour waterand wait until boiled. Add mussels and cover the pot. Cook for 5-7 min or until the mussel shells are opened up. Remove from heat.
When the pot is off from heat, add apple cider vinegar, whippingcream and thyme. Stir well. Sprinkle it with black pepper and salt. Serve.
Do not overcook the mussels, otherwise they will turn tough and tasteless.