Quick Moules Marinières with Lemon and Herbs

Method

1. Rinse mussels and remove any beards.
2. In a large pot, heat butter and olive oil over medium heat.
3. Add shallots and garlic, sauté until fragrant.
4. Pour in white wine, add thyme, parsley, lemon zest, and juice, salt, and pepper.
5. Bring to a boil, add mussels, cover, and cook for 5-7 minutes until open.
6. Discard any mussels that don't open.