Finely chop the garlic, parsley, and shallots and lay out with all of the other ingredients.

Run all of the mussels under cold water.

Check each mussel and debeard as appropriate.

Discard all dead mussels.

Add the oil and butter to a large saucepan and gently melt. Next, add the garlic and shallots and sweat for a couple of minutes.

Add the white wine and reduce for 2 minutes.

Now add the mussels and seasoning and stir. Place the lid on the saucepan and steam the mussels for 3-4 minutes or until the mussels are open.

Next, add the cream and parsley and stir into the mussels. Heat through for one minute and serve immediately with crusty bread.

Try a decent white burgundy as a pair to the mussels and you will be in heaven! Yum!!