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

Prepare the shrimp by peeling and deveining them thoroughly. Pat dry with a paper towel.

Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the white wine, stirring gently to combine. Simmer for about 3-4 minutes.

Add the cleaned mussels to the skillet, cover, and cook for approximately 5 minutes until they open.

Uncover and fold in the shrimp. Cook for an additional 3-4 minutes until they turn pink.

Reduce heat to low and stir in the heavy cream. Simmer gently for about 5 minutes until thickened.

Add lemon juice and zest, along with chopped parsley. Season with salt and pepper to taste.