Rinse the mussels thoroughly and discard any that don't close tightly when tapped. Peel and devein the shrimp if not already done.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Pour in ½ cup of white wine and let it simmer for 3-4 minutes to reduce slightly.

Add the cleaned mussels to the skillet, cover, and steam for about 5 minutes or until mussels open. Discard any that remain closed.

Fold in the peeled and deveined shrimp and cook for 3-4 minutes until the shrimp turns bright pink.

Lower heat and stir in 1 cup of heavy cream, cooking until it thickens. Season with salt and pepper to taste.

Mix in the juice and zest of 1 lemon along with chopped parsley, and stir to distribute flavors.