1. Clean the mussels under cold water, discarding any that don’t open when tapped. Also, ensure your shrimp is peeled and deveined.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the white wine and simmer for 2-3 minutes to reduce slightly.
3. Add the cleaned mussels to the skillet, cover, and cook for 5 minutes, or until they open. Discard any unopened mussels!
4. Once the mussels are cooked, toss in the shrimp and cook for another 3-4 minutes, watching for them to turn pink.
5. Stir in the heavy cream, lemon juice, zest, and chopped parsley. Season with salt and pepper to taste, then simmer for a few more minutes to let it thicken.
6. Serve the dish immediately with crusty bread, a side of pasta, or over rice to soak up the sauce.
(2) LEMON GARLIC BUTTER MUSSELS
Ingredients
* 2 pounds fresh mussels cleaned and debearded
* 4 tablespoons unsalted butter
* 4 cloves garlic minced
* 1/4 teaspoon red pepper flakesoptional
* 1/2 cup dry white wine such as Sauvignon Blanc
* Juice of 1 lemon
* Zest of 1 lemon
* Salt and pepper to taste
* 1/4 cup fresh parsley chopped
