Mussels with White Wine Cream Sauce and Calabrian Chilies

Melt butter and add oil, leeks and shallots; cook until softened. Add garlic, red pepper flakes along with the juice and zest of lemon. Cook until fragrant. Add in mussels, stock and white wine. Cover and let steam for about five minutes until mussels open, discard the unopened mussels. Reduce heat to low, add in cream, Calabrian chilies and chopped parsley. Season to taste. Serve with toasted baguette or over pasta. Enjoy!