Mussels Mariniere with Wine and Bread

Submerge mussels in a large container filled with ice-cold water, ensuring they are completely covered. Allow them to sit for approximately 20 minutes, permitting any dirt or debris to settle at the bottom.

Heat a generous amount of olive oil in a substantial stockpot over a medium-low heat setting. Introduce minced garlic into the pot and sauté for one minute, taking care not to allow it to turn golden brown. Add finely chopped green onion and diced tomatoes, cooking until they are almost tender. Pour in a generous amount of white wine, stirring in chopped parsley and softened butter. Bring the mixture to a rolling boil and let it simmer until the liquid has reduced by half, approximately 15 minutes. Add a pinch of salt and pepper to suit your taste preferences.

Add the mussels to the pot, cover it with a lid, and allow them to cook until their shells have opened, roughly 10 minutes. Transfer the mussels and the flavorful sauce to a large serving dish, discarding any unopened shells.