Heat the oil in a large heavy-bottom stockpot over medium-high heat until it’s shimmering but not smoking. Add the shallots and cook until they’re translucent but not browned.
Add the salt, then add the garlic and sauté for just 1 minute, until you can smell it. Add the wine, bring to a boil, and let boil for about 2 minutes before adding the stock.
Return to a boil, add the mussels, and cover the pot. As soon as the majority of the mussels open, which should take only a few minutes, turn off the heat. Any mussels that don’t open should be discarded.
Combine the crème fraîche and adobo or chipotles in a small bowl. Stir the chipotle mixture into the broth.
Serve the mussels immediately in individual bowls, dividing the sauce evenly over the mussels. Garnish each portion with a scattering of parsley. Enjoy with a hunk of bread.