1. Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells.

2. In large saucepot, melt butter over medium heat. Add shallots; cook 3 minutes, stirring occasionally. Add garlic and chili garlic sauce; cook 1 minute, stirring occasionally. Increase heat to high; add wine and cream; heat to a simmer. Reduce heat to medium-low; simmer 10 minutes. Add mussels; cover and cook 5 minutes or until mussels open; discard any unopened mussels. Stir in lime juice and zest, salt and 1 tablespoon cilantro.

3. Ladle mussel mixture into serving bowls; sprinkle with remaining cilantro and serve with baguette for dipping.

• 37 g Fat
• 20 g Saturated Fat
• 170 mg Cholesterol
• 1090 mg Sodium
• 51 g Carbohydrates
• 1 g Fiber
• 6 g Sugars
• 0 g Added Sugars
• 41 g Protein