Mussels in Green Sauce

1 teaspoon olive oil
2 cloves garlic, chopped
1 medium onion, chopped
2 pounds mussels, scrubbed
1/2 cup dry white wine
1/2 cup chopped cilantro
2 tablespoons butter, softened
1 teaspoon chives

Heat oil in a 5-quart saucepan or Dutch oven over medium-high heat. Add garlic and onions; stir-fry 1 minute. Add mussels, wine, and parsley. Cover; bring to a boil. Simmer for 5 to 7 minutes or until mussels open.

Meanwhile, combine butter and chives. Divide among 4 soup bowls. Ladle mussels and juices into soup bowls.

Yields 4 servings.