Step 1

Melt the Butter in a large skillet (with a lid) – saute the Onion, Garlic and Chili Flakes until soft

Step 2

Add the White Wine and simmer until reduced by two thirds – add the Cream and simmer 2 – 3 minutes

Step 3

Add the Mussels and cover the skillet – over low heat, steam the Mussels until cooked – about 8 – 10 minutes

Step 4

Remove from heat – season to taste with Salt and Black Pepper – stir through the Lemon Juice, finely grated Zest and Parsley