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Export 13 ingredients for grocery delivery
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!
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