Clean the mussels under cold water, scrubbing the shells to remove sand. Discard any open mussels. If using frozen shrimp, ensure they are thawed.

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 and simmer for 3-4 minutes to concentrate the flavors.

Add cleaned mussels, cover, and steam for about 5 minutes, discarding any that don’t open.

Fold in shrimp, cooking for another 3-4 minutes until they turn pink and opaque.

Reduce heat, stir in heavy cream, and simmer for 3-5 minutes. Add lemon juice, zest, and chopped parsley.

Taste the sauce and adjust seasoning with salt and pepper. Serve immediately, garnished with extra parsley.