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.
Pay close attention to the heat levels in the ingredient section.