Reserve 4 small sprigs of cilantro for garnish. Remove the leaves from the stems of the rest, and discard the stems. Rinse and dry the leaves, and set them aside. You should have about 1 1/2 cups of loosely packed cilantro leaves.
Heat the oil in a heavy 3-quart saucepan. Add the scallions, garlic and chilies, and saute a few minutes over medium heat until soft but not brown. Add the wine and lime juice, bring to a boil, then add the mussels.
Cover, and cook until the mussels open, about 8 minutes. Using a slotted spoon, remove the mussels from the pan, and place in a bowl. Cover to keep warm.
Return the saucepan to the stove, add the cilantro and simmer a few minutes, until the cilantro wilts. Place the contents of the saucepan in a blender, and puree. Pour back into the saucepan, add the cream and bring to a simmer. Return the mussels to the saucepan, cover and reheat briefly.
To serve, place the mussels in 4 soup plates and spoon the sauce over each portion.