Clean and scrub mussels thoroughly, removing the beard.

In a large pot, combine mussels, beer, butter, chopped green onions, and minced garlic.

Cover the pot and steam over high heat for 7-8 minutes, or until the mussels open.

Discard any mussels that do not open after cooking.

Serve in a large bowl with broth.

Use mussel shells as spoons to scoop up the broth.

For the bread option, drizzle baguette slices with olive oil, salt, and pepper.

Grill baguette slices until crispy and golden brown.