White Wine Stewed Mussels

White Wine Stewed Mussels2 tablespoons unsalted butter1 tablespoon olive oil4 tablespoons minced shallots3 tablespoons minced garlicHeavy pinch red pepper flakeszest and juice of 1 lemon4-5 pounds fresh live mussels, cleaned, beards removed½ cup dry white wine1 cup chicken stock¼ cup heavy cream¼ cup chopped Italian parsley leavessalt and pepper, to tastefor serving, crusty breadIn a large heavy-bottomed pot, warm the oil over medium heat.Add the shallots and garlic, stirring until soft. Add the pepper flakes, lemon zest and the mussels.Add the white wine, chicken stock and raise the heat to medium high and cover the pot. Cook, making sure you remove the cover as soon as the mussels have opened, discard any mussels that are unopened. Reduce the heat and remove all the mussels and place them in a serving bowl. Add the butter and heavy cream to the pot, mixing. Add salt and pepper and remove from the heat. Pour the sauce over your mussels and serve immediately with fresh crusty bread.