Boil water in large stock pot and cook pasta according to package directions then drain and set aside reserving ½ cup of cooking water. Toss pasts with 1 tablespoon of olive oil if desired to prevent it from sticking, optional.

Heat butter and olive oil in a large sauté pan over medium, heat. When it foams, add shallots, and cook, stirring occasionally, until tender, 3 to 4 minutes. Add garlic, and cook, stirring often, until fragrant, about 1 minute seasoning with salt, pepper and chili flakes if using.

Add wine, bay leaves and mussels, and cover pan. Steam until mussels open halfway, about 4 minutes. Stir mussels, and add cream. Cover and steam until mussels have opened fully, about 1 minute. (Discard any mussels that do not open.) Remove pan from heat and spoon out approx ½ cup of the hot pan juices in a cup or dish to temper eggs with. ( if the reserved pasta cooking water is still warm enough, you could use that instead - either one would work)

In a medium bowl whisk together eggs until lighter in colour and very frothy ( I like to use a immersion blender but that is optional). Pour in the lemon juice to the eggs in a steady slow stream while continuing to whisk vigorously. Then pour in the reserved warm pan juices in a steady slow stream while whisking vigorously to temper the eggs before pouring them into the hot pan.

Pour in the egg mixture to mussel pan liquid in a steady stream, stirring constantly to coat the mussels in a lightly thickened sauce. Place pan back on the heat this time over low heat - you do not want to bring liquids to a boil.

Stir in the pasta tossing it to coat with the creamy sauce adding in the reserved pasta water as needed to loosen up the sauce. Test for seasoning and add more salt and pepper as needed. Toss with the dill and parsley, and serve immediately right from the pan with extra lemon wedges.