Place the broth, scallions, and garlic in a Dutch oven and bring to a boil over high heat.
Reduce the heat to medium, cover, and simmer for 3 minutes, or until the scallions are wilted.
Add the wine and increase the heat to high.
Add the mussels.
Cover and cook, shaking the pot and stirring frequently, for 5 minutes, or until the mussels open.