Step 1

In a pot large enough to hold the mussels, heat the butter and oil over medium heat.

Step 2

Once the butter is completely melted, add in the shallots and cook for 6 to 8 minutes, stirring occasionally ,or until slightly softened. Add in the garlic and cook for a minute. Then add in the crushed red pepper flakes and cook for one more minute.

Step 3

Add in lemon zest and lemon juice and mix well to combine.

Step 4

Add in the mussels, wine, and chicken stock. Stir well to coat, then increase the heat to medium-high and place a lid on the pot.

Step 5

Cook, checking often, until the mussel shells have opened, about 3 minutes. Discard any mussels that don’t open.

Step 6

Reduce the heat to low and slowly pour in the heavy cream, mixing constantly as you pour.

Step 7

Stir in the salt, pepper, and parsley. Remove from heat and divide among bowls. Serve with lemon wedges, crusty bread, and a good white wine!