Spicy Steamed Mussels in a Creamy Wine Sauce

2 tbsp salter butter

1 large shallot, finely chopped

1 jalapeno pepper, seeded and finely chopped

1/2 poblano pepper, seeded and finely chopped

3 cloves garlic, cut in half

1/2 cup white wine (moscato)

1/2 cup heavy cream

Fresh cilantro, chopped

Add butter to a large enamel cast iron dutch oven.  When melted, add shallot, peppers, and garlic.  Cook, stirring occasionally, until shallot and peppers soften, 5 minutes.

Add the wine and mussels to pot, turn up the heat to high and cover the pot.  Cook, shaking the pot occasionally, until they are all (or nearly open), about 10 minutes.  Turn the heat off. 

Scoop the mussels into a serving bowl.  Add heavy cream into the remaining liquid and stir.  Pour the liquid over the clams and top with chopped cilantro.