Heat olive oil in hot sauté pan.
Add garlic and shallots, cook slightly.
Add mussels, tomatoes, lemon-thyme and season to taste with salt.
Stir to coat mussels with hot mixture.
Add Limoncello and heavy cream.
Cover and simmer 3-5 minutes until all mussels open.
Uncover and taste, adjust with salt as needed.
Pour into serving bowl and serve with toasted baguette or French bread.