Rinse the mussels thoroughly, and discard any that have already opened, even if just by a small crack.

Add the butter, shallots, garlic and ginger to a large skillet over a medium high setting. Sauté as you stir for 3 to 5 minutes, or until fragrant.

Add the lemon juice and zest, wine, basil and about half the parsley. Set aside the rest for now.

Cook until the mixture come to a boil.

Stir the mixture together, place the mussels in the skillet and close the lid.

Cook for 10 to 15 minutes, until they open. At this point, you'll want to discard any mussels that have not opened.

Remove the mussels from the skillet for a moment, and cover to keep warm.

Turn the heat up to medium high, and cook and stir the sauce to reduce it for a few minutes until you get the desired consistency. Season with salt and pepper as desired.

Add the mussels back into the pan and cover, turning off the heat. Let it sit over the still hot burner for a minute to heat with all the flavors together.

Divide the mussels between four bowls, and spoon any remaining sauce over them.

Garnish with reserved parsley, and serve with bread.