This easy appetizer can be prepared a day in advance: cook the mussels, whisk up the aioli, and keep them chilled until ready to serve. Simply dollop as you plate. Recipe developed by Khalil Hymore for Food Network Kitchen.
Bring the wine to a simmer in a large pot over medium-high heat. Add the mussels, cover and reduce the heat to medium low. Cook until the mussels open, about 4 minutes (discard any unopened mussels). Transfer the mussels to a bowl with a slotted spoon. Let cool, then cover and refrigerate until chilled.
Serve the mussels in the shells. Top with the aïoli and chopped chives.