Finely chop the shallots, chilli and sweet-tipped pepper and soften on a low heat in a large pan / wok. Whilst this is happening, clean the mussels of any weed / rope etc.
Add butter to pan and allow to melt slowly into mixture
Once butter melted, turn up the heat till starting to sizzle and then pour in all the wine
As soon as the wine is bubbling, add all the Mussels and stir continously until all the shells open
Lower heat and stir in double cream - continue to stir for 2 mins
Discard any shells that do not open, or any that are open before you begin cooking
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