Scrub and debeard the live mussels.

Set the cleaned mussels aside.

In a large saucepan, combine merlot and butter.

Bring the mixture to a boil, then reduce heat to medium.

Add dried chives, red pepper flakes, and minced garlic.

Stir frequently and reduce the wine mixture by half.

Return heat to high and add the diced tomatoes with their juice, citrus juice, and the mussels.

Stir once to coat the mussels in the sauce and cover the pan with a tight-fitting lid.

Boil for 2-3 minutes, or until the mussels have opened.

Remove from heat and discard any mussels that have not opened.

Ladle the mussels into serving bowls and pour the remaining sauce over the top.

Offer pepper at the table for seasoning.