Are Moules marinière, mussels in white wine, the “fast food of the gods”, as this blog, Mastering the Art of 10 Minute French Cooking, says? I think so! And even if you don’t, if you like shell fish, you will like this recipe.
The recipe I use, from Lucy Waverman, is slightly different and uses a cup of white wine and a cup of water. Instead of the scallion, it uses four cloves of garlic thinly sliced and two onions chopped. (You could get by with one.) As for herbs, it uses two dried teaspoons of thyme, which I really like. Finally it uses 2 pounds of mussels.
However you want to make it, really, it’s the combination of white wine, herbs, and onions that create a wonderful broth and the means to steam open the mussels. Feel free to experiment. While the mussels are great all by themselves, if you want something to go with that, frites, or at least a good bagette to soak up all that delicious liquid. Finally drink the same wine you cooked with.