Scrub and debeard mussels if necessary.
Combine the wine, tomatoes, shallots, half the cilantro, hot sauce and heavy cream in a large pot. Bring to a boil. Cook and stir for two minutes.
Add the mussels and turn the heat down to a simmer. Cover the pot and cook for 5 – 10 minutes, until all the mussels have opened. Remove the mussels from the pot with a slotted spoon.
Simmer down the cooking liquid until it’s reduced by about a cup, this takes another 5 – 10 minutes. Add the butter, stirring gently. Turn off the heat and add pepper.
Pour the sauce over the mussels, sprinkle with remaining cilantro and serve immediately.