In a large, wide pot, add butter, garlic, and shallot and sauté over medium heat until slightly softened and fragrant.

Add the wine, thyme, salt, Aleppo chile flakes, and mussels.

Cover and cook for approximately 5 minutes, giving them a brief stir and shake about halfway through. Continue cooking until all mussels have opened.

Once cooked, discard any that did not open.

Add the chopped parsley and squeeze the lemon over the top, stirring to combine.

Taste the broth and add more salt if desired. Serve immediately straight out of the pot or pour out into a serving dish. Serve with toasted bread of choice.