Clean the mussels under cold running water, scrubbing their shells and remove any beards. Discard any mussels that are open or damaged. Peel and devein the shrimp.

Melt unsalted butter in a large skillet over medium heat until it begins to bubble gently.

Sauté freshly minced garlic in the butter for about 1 minute until fragrant and lightly golden.

Add white grape juice to the skillet, stirring to combine. Cook for another 1-2 minutes.

Incorporate cleaned mussels into the skillet, cover, and steam for 5-7 minutes until opened.

Add prepared shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.

Stir in heavy cream, lemon juice, and zest, then season with salt and pepper. Simmer for a few minutes.

Garnish with chopped parsley before serving immediately over pasta, rice, or with crusty bread.