Mussels with cider and sweet chili

In a large pot, add the mussels and pour the cider. Cover and bring to a boil over high heat until the mussels open. Then remove from pot. Strain the juice and put it back into the pot. Let the broth reduce by one third, over medium heat.
Blend the butter and the flour with a fork. Add some broth whisking vigorously. Place the mussels back in the pot with soft pepper. Season with pepper. Blend well. Serve with home-made French fries and cider.