1. In a pot of boiling salted water, add pasta and cook as per packet directions.
  2. In a large saucepan melt butter and olive oil. Add garlic and cook for 2 minutes.
  3. Add shallots and cook on medium until translucent, this should take about 3 minutes.
  4. Sprinkle ground lemon myrtle. Add in dry white wine and a generous squeeze of lemon juice, cook until slightly reduced.
  5. Add cream, bring to the boil then reduce to a slow simmer. Keep mixing to avoid it sticking to the bottom on the pan.
  6. Add the mussels and cook until open, remove from the sauce and set aside.
  7. Once the pasta is cooked, drain and place it straight into the sauce.
  8. Add a small sprinkle of ground lemon myrtle and mix.
  9. Add the mussels back in with sauce and pasta and mix to combine. Garnish with parsley.
  10. Serve and enjoy with family and friends!