Step 1

For the Toasts: Position rack 4-inches (10 cm) away from broiler. Preheat broiler to high. Have a rimmed sheet pan ready.

Step 2

Slice the baguette into 3/4-inch (2 cm) rounds on a slight diagonal. Place sliced bread evenly spaced on sheet pan. Drizzle oil evenly over the bread; you may also use a pastry brush to brush it on.

Step 3

Broil for about 1 to 2 minutes or until beginning to lightly brown. Flip all the bread pieces over and toast the other side for about 1 more minute. Do not over toast; you want a little bit of chewiness left to the bread. Remove from oven and set aside while you make mussels, or multi-task if you like!

Step 4

For the Mussels: Wash the mussels and give each one a firm tap. Discard any that are open or that do not snap shut.

Step 5

Pour oil into a large 5-quart (4.7 L) pot and set over medium heat until shimmering. Add scallions and sauté, stirring occasionally for about 3 minutes or until softened but do not let them brown. Add herbs of choice and sauté for about 30 seconds to flavor the oil. Stir in tomatoes and wine, adjust heat if needed, and bring to a vigorous simmer.

Step 6

Add mussels, cover, and cook until mussels open, about 3 to 6 minutes. Just cook until they all open and discard any that do not. Use a large spoon to turn the mussels over in the sauce to become well coated.

Step 7

Scoop mussels and sauce into bowls, sprinkle with parsley and serve immediately with Garlic Toasts. Dip the crunchy bread down into the sauce to sop it up. We like to serve this dish with soup spoons but we end up using our hands too so offer lots of napkins.