Stuffed Mussels

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1/2 cup dry white wine

1 pound mussels, scrubbed and debearded 

1 Persian cucumber, diced 

1/4 cup diced roasted red peppers

3 tablespoons extra-virgin olive oil

2 tablespoons chopped red onion

2 tablespoons chopped fresh parsley 

2 tablespoons chopped cornichons

1 tablespoon chopped capers 

1 tablespoon fresh lemon juice 

1 hard-boiled egg white, diced

Kosher salt and freshly ground pepper