Black Mussels in White Wine, Thyme and Chili

The mussels are from farms in the cold waters of Prince Edward Island, Canada. They are soaked in cold water, their "beards" (the filaments they use to hang on underwater) are pulled off, and they are steamed open to order. The steaming liquid consists of butter, white wine, garlic, minced shallots, fresh thyme and chili flakes.