| | Directions | | In a medium stockpot, combine the mussels, wine, green onions and garlic. Bring to a boil over high heat. Reduce heat to medium, cover and cook approximately 5 minutes until the mussels open. Remove the mussels from the pan. Increase heat to high and continue cooking the wine mixture about 3 minutes. Pour the wine mixture over the mussels. Sprinkle with the parsley and cilantro. |
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| Ingredients | | - |  | 2 pounds mussels (scrubbed) |
| - | | 1 1/4 cups dry white wine |
| - | | 1/2 cup chopped green onions (chopped) |
| - | | 1 clove garlic, minced |
| - | | 2 tablespoons fresh parsley (chopped) |
| - | | 2 tablespoons Fresh Cilantro (chopped) |
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