Soak the mussels in water with a tablespoon of flour. Drain the mussels until the flour is gone.Discard any open mussel. Set aside. Mince the shallot and garlic. In a dutch oven or heavy skillet with a lid, heat the oil and butter. Add the garlic and shallot and cook for a minute. Add the white wine and cook for a minute. Add salt and pepper. Add the mussels and put the lid on. Cook for 10 minutes and the mussels will open. While the muscles are cooking prepare spaghetti according to the directions on the box. Drain the pasta and put it in a big serving bowl. Pour the mussels over the pasta and sprinkle with chopped parsley. Serve with a crusty bread. Bon Appetit.