Spicy mussels in a cream sauce

In a large pot, melt butter, add shallots, garlic and tomatoes. Add in your salt pepper and red pepper flakes. Once cooked down and softened add in wine, reduce by half. Add in chicken stock, adobo sauce and cream. Bring to a low simmer and add mussels. Cover the pot with a lid and steam the mussels for 5-7 minutes. Discard any unopened mussels. Sprinkle over parsley and squeeze half a lemon. Enjoy with a side of bread, fries or pasta.