INGREDIENTS

2 lbs. Canadian Cove mussels
2 tsp. freshly ground black pepper
3 Tbs. chives, chopped
2/3 cup Chardonnay wine
2 cloves garlic, minced
1/4 cup cilantro, chopped
1 small shallot, finely chopped
3/4 cup Dijon mustard
1 small fresh publano chili, seeded & finely diced
2 cups heavy cream
French bread

DIRECTIONS
In a large stockpot, combine chives, garlic, shallot, chili, pepper, wine and mussels. Heat to boiling. Cover and steam for 3-5 minutes. With a slotted spoon, transfer mussels to a heated dish. Stir mustard and cream into liquid remaining in stockpot. Boil mixture, stirring constantly until sauce is reduced by half and thickened. Return mussels to stockpot and add cilantro. Stir to coat mussels with sauce. Serve with French bread to soak up sauce.