Clean mussels under cold running water. In a bowl add cream, adobo sauce and worcestershire sauce. Mix then set aside for later use.
In a braiser or large dutch oven over medium-high heat, add avocado oil. Add shallots and garlic, then lower heat to medium. Cook for 6 minutes, keeping a consistent stir and careful to not let the mixture brown.
Add white wine and cook for 4 minutes to allow alcohol to cook off. Once liquid reduces by about half, add chicken broth and cream mixture. Cook for 5 minutes or until liquid reduces and thickens. Season to taste with kosher salt.
Add mussels then cover pot with lid. Cook for 7 minutes and discard shells that do not open.
Serve immediately with toasted bread (preferred pairing) or jasmine rice.