With heat on medium, add olive oil to a sauté pan and heat.
Add shallot, garlic and sauté until they are soft. About 3 minutes.
Turn heat to low and add butter to the pan and melt.
Then add herbs (half the parsley) and red pepper flakes and simmer for 2 minutes
Add in the white wine and simmer until it is reduced by about two thirds.
Then add in the heavy cream and lemon juice and whisk well.
Add the mussels and cover the skillet. Steam mussels 8 – 10 minutes.If you’re using pre-cooked that have been flash frozen then you just need to really reheat them. This should take about 8 minutes.
Top with lemon zest, salt and pepper to taste and the rest of the parsley.