Start with cleaning and debearding the mussels. Discards the ones that are open or the ones with cracked shells.
Heat olive oil in a large saucepan, saute diced shallots, minced garlic and chopped chili. Add mussels and wine, season with salt and pepper. Turn up the heat and cook undercovered until mussels have opened (shake the saucepan a couple of times while cooking).
Top with cilantro and drizzle with lime juice. Serve with fresh baguette.