Start by bringing a large pot of salted water to a boil. Toss in the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water for later.

In a large skillet over medium heat, add the olive oil, followed by the chopped onion. Sauté until translucent, about 3-4 minutes. Then, add the minced garlic.

Pour in the white wine and let it simmer for about 5 minutes to reduce.

Gently add the mussels to the skillet. Cover with a lid and let steam for about 5 minutes, or until they open.

Stir in the heavy cream, and season with salt and pepper. Simmer for another couple of minutes until the sauce thickens slightly.

Add the cooked pasta to the skillet, tossing it all together. If the sauce is too thick, stir in a bit of the reserved pasta water until you reach the desired consistency.

Serve hot, garnished with fresh parsley and a squeeze of lemon.