Fiery Garlic Cream Mussels

1.In a large pot, melt the butter over medium heat.

2.Add the minced garlic and red pepper flakes to the melted butter, sautéing for about 1-2 minutes until fragrant but not browned.

3.Pour in the white wine and bring to a simmer, allowing it to reduce for about 3-4 minutes.

4.Stir in the heavy cream and lemon juice, and let the mixture simmer for another 2-3 minutes until it thickens slightly.

5.Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes until the mussels open up, stirring occasionally.

6.Once the mussels are cooked, season with salt and black pepper to taste.

7.Remove from heat and stir in the chopped parsley before serving.