Step 1

In a wide-bottomed skillet (I recommend a braiser), melt 1 tablespoon of butter and olive oil over medium-high heat. Once the butter is frothy, add the diced chorizo and cook for 2-3 minutes, stirring frequently, until some of the fat has rendered and the chorizo is crispy. Add the shallots, garlic, and saffron (if using) and cook for 2 minutes, until the onions and garlic are soft.

Step 2

De-glaze the pan with the white wine and bring to a simmer. Simmer for 2 minutes and then add the cream. Add the mussels and stir well to coat them with the sauce. Add the remaining 2 tablespoons of butter to the skillet and cover. Steam the mussels for 3 minutes, remove the lid, and stir, and then cover again for another 2-3 minutes.

Step 3

Discard any mussels that haven't opened during cooking, top with chopped parsley and a fresh squeeze of lemon juice. Serve immediately with crusty bread for soaking up the broth.