1Melt butter in a large stock pot over medium heat. Add shallots and garlic and let sizzle for about 30 seconds. Add the lemon zest, stirring for about 45 seconds.
2Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
3Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
4Serve with bread and lemon wedge.
Note - Mussels that do not close when tapped before cooking are dead and should be tossed out. If the mussels don't open after you cook them, it means the mussel was dead before you cooked them and they should be discarded.