Heat the olive oil to smoking point in a large saucepan. Add all the mussels at once and cover with a lid. Cook for 2 minutes, or until the mussel shells start to open. Add the smoked venison, lemon zest and wild garlic leaves and stir through. Cook the mussels for a few more minutes until all the shells have opened. Discard any mussels that don’t open. Add the fresh cream, quickly heat through – do not let it boil. Scatter with wild garlic flowers just before serving.