In a large sauté pan, cook the bacon on medium heat until crisp. Remove from the pan onto a plate lined with paper towels and keep to the side. Drain off most of the fat, leaving enough to just cover the bottom of the pan. Add in the onion, and cook until translucent, about 5 minutes.
Add in the Brussel sprouts and Mother's. Using a wooden spoon, scrape off the fond from the bottom of the pan. Next, add in the heavy cream, turn the heat to medium low and allow this mixture to simmer for 10 minutes, or until the Brussel sprouts are tender. You’ll know they are tender when you can easily stick a fork into one.
Remove from the heat, and add in the parmesan cheese. Stir until incorporated. Then, add in the fresh herbs. Top with the reserved bacon. Serve hot and enjoy!