Source: A Regional U.S. recipe by Cathy Silvey and Richard Wood of Mercer Island, Washington.
Rinse the fresh blue mussels in tap water.
Cook angel-hair pasta. Drain, then toss with olive oil. Put pasta in large serving dish and keep warm.
In large pot, sauté garlic, onions, jalapenos, and rosemary with butter for one minute. Add wine and fresh blue mussels. Turn heat to high and steam for 3 – 5 minutes until shells open. Remove fresh blue mussels with slotted spoon and arrange over pasta. Keep warm.
Put the cheese in a plastic bag and toss with flour to coat.
To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally. Remove from heat and pour over mussels and pasta. Garnish, then serve with crusty French bread and salad.