Delicious! Best part is soaking the bread in the broth.
One Serving:
Put a tablespoon of butter and an equal amount of EVOO in a medium pot.
Heat to medium.
Put in a three or four medium cloves of garlic that you've crushed or chopped fine and one medium shallot clove that you've chopped fine.
Add a quarter teaspoon of salt, pepper, and red pepper flakes, along with the zest of half a lemon.
Lower heat to lowest level and let sauté for five minutes.
Squeeze in the juice of half a lemon, add a cup of chicken broth, a cup of white wine, and two tablespoons of heavy cream.
Bring to a boil, and stir in a quarter cup of finely chopped fresh Italian parsley.
Note: Discard any mussels that are open and will not close by tapping the shell.
Now toss in one pound of mussels that you've cleaned the beards off of and rinsed under the faucet.
Cover and lower heat to medium. After three or four minutes, they are ready.
Note: Discard any that have not opened at least a little.
Spoon out into a bowl and pour the broth over them.
Serve with fresh French or Italian bread for soaking up the broth.