Sunny’s Green Goddess Mussels

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2 tablespoons salted butter

1 tablespoon olive oil 

6 cloves garlic, grated 

1 white onion, finely chopped 

Kosher salt and freshly ground black pepper 

1/2 cup full-fat plain Greek yogurt 

4 cups vegetable, chicken or seafood stock 

Zest and juice of 1 lemon

2 pounds PEI mussels, cleaned 

1 tablespoon roughly chopped fresh cilantro 

1 tablespoon roughly chopped fresh dill 

1 tablespoon roughly chopped fresh mint 

1 tablespoon roughly chopped fresh Italian or curly parsley 

1 tablespoon roughly chopped fresh tarragon 

2 scallions, white and green parts, roughly chopped 

Crusty bread, to serve