Clean the mussels by rinsing under cold water, scrubbing, and removing the beards.
Discard any mussels with broken shells or ones that are open and do not close their shells when tapped.
Set aside in a colander.
Melt butter or ghee in a large pot over medium heat.
Add shallots to the pot and cook for about 4 minutes, stirring occasionally.
Add garlic and cook for 2 minute, stirring occasionally. You want to let the shallots and garlic cook down a bit without browning. If they are starting to brown just turn down the temperature a bit.
Add white wine, lemon juice, salt, and pepper and bring to a boil over medium-high heat.
Pour yourself a glass of wine while you're waiting ;)
Add the mussels to the pot, stir, and cover with a lid. Steam the mussels for about 5 minutes (until the mussels open), shaking the pot every few minutes to prevent the mussels at the bottom from overcooking.
Remove the mussels with a slotted spoon or ladle.
Discard any that did not open.
Sprinkle with chopped parsley and serve with the cooking broth and lemon wedges.