Heat a large saucepan, add the wine and onion, place the lid on and cook until the onion is soft, then add the mussels. Replace the lid and steam until the mussels just start to open. In a separate saucepan melt the butter and add the Tabasco chipotle sauce. Take the mussel meat from the shells and remove the tongues and beards, then add to the melted butter sauce and mix to coat. Reheat the mussels in the butter sauce, then place on the shells with a little of the sauce and serve. SIMON SAYS Make sure you discard any mussels that do not open during cooking. To debeard the mussels, pull the threads down towards the pointy end of the shell, discarding the brown foot and any muscle attached to the shell.