To clean the mussels, scrub each in fresh water.
Remove all barnacles, and use a pair of pliers to pull off the little beard that was used by the mussel to attach itself to the rock.
Do not use mussels that are already opened unless they will close when you tap them with the back of a table knife.
In a 6 quart kettle, saute the tomatoes in butter and olive oil.
Add the green onions, garlic, oregano, rosemary, and parsley.
Saute for a few minutes until soft.
Now add a bit of salt and pepper and finally a good white wine.
When all is simmering severely, throw in the mussels.
Cover the pot, and simmer until the mussels are open and tender.
Be careful; this takes only a few moments.
The joy of this dish stems from the fact that after you have eaten the mussels, you will have a sauce remaining in the bottom of your bowl that simply cries out for fresh pasta.
Cook spaghet tini or other favorite pasta, and use the sauce over the top.