Clean the mussels under cold running water, scrubbing off any dirt and beards. Discard any that don’t close when tapped.

If using unpeeled shrimp, peel and devein them.

Melt butter in a large skillet over medium heat.

Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the white wine, allowing it to simmer for 2-3 minutes to reduce.

Add cleaned mussels to the skillet and cover. Cook for about 5 minutes, shaking occasionally.

Introduce shrimp to the skillet and cook for 3-4 minutes until they turn pink.

Lower heat and stir in heavy cream, lemon juice, lemon zest, and chopped parsley.

Season with salt and pepper, allow to simmer until thickened.

Serve over crusty bread, pasta, or rice, garnished with additional parsley.