Rinse the mussels under cool water, scrubbing off any debris. Check for any that remain closed; discard these to ensure freshness. Set aside for steaming.

In a deep pot, heat the extra-virgin olive oil over medium heat. Sweat the minced shallots, garlic, and red pepper flakes until fragrant, about 2-3 minutes. Season with salt and pepper to taste.

Add the white wine to the pot and bring it to a boil. Allow it to reduce for 2-3 minutes. Then, stir in the heavy cream and add the butter, melting it smoothly into the broth.

Gently add the prepared mussels into the pot, stirring to coat them with the luscious sauce. Cover the pot and steam for 5-6 minutes until the mussels open, revealing their tender goodness.

Turn off the heat and toss in the chopped parsley, lemon zest, and juice for a burst of freshness. Serve hot with lemon wedges and crusty bread to soak up the irresistible broth.