1. Scrub mussels, removing any beards. Discard any that don't close when tapped.
2. Combine wine, celery, green onions, pepper, and salt in a large saucepan. Bring to a simmer. Add mussels. Cover and bring to a boil. Cook about 5 minutes, or until mussels open. Discard any that don't open. Remove mussels from shells; set aside and discard the shells.
3. Add parsley, basil, and chives to cooking liquid. Simmer until thick, about 10 minutes.
4. Blend mussels, cream cheese, and butter in a food processor until well mixed. Add reduced cooking liquid and process until very smooth. Adjust seasoning to taste. Place in serving bowl and chill. Serve with assorted crackers or toasted baguette rounds. Makes about 2 cups (500 ml).
- If mussels are hard to find in your cottage area, you can make the spread at home a few days ahead. Store in a tightly sealed container in the refrigerator, or on ice for up to a week.