Directions

1. Preheat broiler to high
2. Place chile on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and discard skins. Chop chile.
3. Combine chopped chile, wine, shallots, 3 tbsp cilantro, salt, and next 4 ingredients (through clam juice) in a dutch oven; bring to a boil. Cover, reduce heat and simmer, 8 minutes. Add mussels; cover and cook 3 minute or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.
4. Bring wine mixture to a boil over high heat; cook until mixture is reduce to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tbsp cilantro. Serve immediately.