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Prep the mussels and set aside.
In a stainless steel pan or pot over medium heat, add 1 tbsp of butter. Add the chopped shallots, salt and saute until translucent. Add minced garlic, crushed red peppers, and saute another 2 minutes.
Deglaze with white wine and reduce by half, salt as you go.
Turn the heat to low and add 3-4 tbsp of butter, stir in, as you stir it in it should emulsify and thicken.
Once the sauce is thickened, add the mussels and bring up to a medium heat. Top the pan with a lid and cook for 2-3 minutes. Once the mussels open up, they are ready to eat.
Top with parsley and serve immediately.