Rinse, rub, and clean your mussels. Boil and salt a large pot of water. Cook your pasta until 1-2 minutes under al dente.

While your pasta is boiling and cooking, we will make the white wine sauce. With a drizzle of olive oil, heat up a large pot or pan and add in garlic, shallots, salt, pepper and red pepper flakes. Let that bloom for a few minutes.

Next, pour in your white wine, and reduce that down.

Once reduced, on medium low to low, add in your heavy cream and butter, stir until melted. We want this on a lower setting so the sauce gets silky and melds together. On a high heat, it will often break the cream and butter, and your sauce won't be as luscious.

Once your sauce is fully incorporated and looks like one cohesive and creamy sauce. Add in your washed and dried mussels and cover the pot with a lid. Cover with a lid and steam until your mussels open, about 5-6 minutes.

By the time your mussels are cooked in your sauce, your pasta should be done. Using tongs, bring your pasta in the opened mussels with their sauce, bringing in pasta water (about 1/4th-1/2 cup as needed) over as well.

Toss to combine until it's super creamy and luscious. Remove from heat, add in your lemon zest, lemon juice, fresh parsley and give that one more toss. Serve in bowls and finish with panko breadcrumbs for some crunch (optional!). Serve.