Finely chop shallots and chilli. Squeeze garlic clove. Fry chopped shallots, chilli and garlic in olive oil in a large saucepan. (need space for mussels and pasta) Boil water for pasta in a separate pot.
Add mussels and white wine, cover and steam until the mussels opens.
Remove mussels from the shells, keep as garnish.
Add cream to the wine, bring to the boil and taste.
Pour the water on the pasta and pour it into the pot with wine and cream, add the mussels and stir