Keto Mussels in Garlic Cream Sauce

• Scrub and de-beard mussels in cold running water. Discard cracked shells.
• Melt butter in a large stock pot over medium heat. Add the shallots, red pepper flakes, and the garlic and sauté for about 3 minutes, stir often so the garlic does not burn. They should be softened and fragrant.
• Add wine, turn heat up to high and bring to a boil for 3 minutes.
• Add mussels and cover. Steam for about 7 minutes until mussels are open. Scoop out mussels into a bowl. Cut heat to medium, pour in heavy cream, thyme, and dill. Cook for two minutes, while stirring (you can also use an emersion blender).
• Pour over the mussels, garnish with parsley, and serve hot.