Clean the mussels by rinsing them under cold running water and scrubbing the shells. Discard any mussels that do not close when tapped.

Prepare the shrimp by peeling and deveining if necessary. Rinse under cold water and pat dry.

Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant and golden.

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

Add steamed mussels to the skillet, cover, and steam for about 5 minutes until they begin to open.

Gently fold in shrimp and cook for an additional 3-4 minutes until shrimp are pink and opaque.

Stir in heavy cream and simmer gently for about 2-3 minutes to thicken.

Finish with lemon zest, lemon juice, parsley, salt, and pepper. Stir everything to combine.

Serve hot, garnished with parsley, over pasta or with crusty bread.