Mussels in white wine and herbs

I found some good looking mussels at Zanotto's Family Market at Naglee Ave, San Jose, which we  discovered quite by chance after our brunch at Bill's Cafe at Bascom Ave. ( I ordered a Smoked Salmon Benedict with country potatoes and I can't wait to go back again.)

Method:

1. Scrub the mussels with a brush and cut any dangling beard with a pair of scissors.
2. Place them in a saucepan  and liberally sprinkle garlic salt, crushed coriander, black pepper, salt, old bay seasoning, minced red onions, garlic, green chilies, celery, canned chopped tomatoes, parsley, cilantro, thyme, 1/4th tsp butter, 1 packet organic chicken broth (about 32 oz or enough to cover the mussels). Add vinegar (or lime juice) and white wine to taste (I used 1/2 cup) half way through. Simmer and then bring to boil for 10-20 mins or until all the mussels open. Discard any that don't.
3. Serve warm with bread.