White Wine & Cream Mussels with Garlic Chives

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Method

1. In a large pot, melt the butter and olive oil over medium heat.
2. Add the shallots and garlic and cook until soft for 3-4 minutes.
3. Add the lemon juice.
4. Add the mussels and wine. Cover and steam until the mussels are open, about 5 minutes.
5. Lower the heat, pour in the cream and simmer gently until the sauce thickens slightly.
6. Add in the chopped parsley, lemon zest and garlic chives and stir through gently.
7. Serve the mussels with toasted, buttered bread and lemon wedges.