Mussels with Spicy Cream Sauce

4 1/2 lbs PEI mussels, scrubbed and cleaned
6 tablespoons butter
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
6 shallots, peeled and chopped
3 garlic cloves, peeled and chopped
2 tablespoons lemon juice
1 cup white wine
1 cup heavy whipping cream
1/4 cup parsley, chopped

Heat oil in large pan.
Add 4 tbsp butter and melt.

Add red pepper flakes, shallots and garlic. Sauté until tender and starting to become golden.

Add lemon juice, wine, cream and parsley. Stir well to combine.

Add mussels and stir again.

Cover pan, and simmer for 8 minutes.

Uncover pan and remove mussels to bowls and keep warm.

Turn heat to high, and simmer down liquid in pan until reduced by half.

Stir in remaining butter.

When butter is well combined, pour broth over mussels.
Serve immediately.