Wash and scrub mussels in cold water and remove beards
Combine Sacla Capsicum Fig & Hazelnut Sauce, white wine, mussels and green onions in a large pot and simmer covered for 5-10 minutes until mussels have opened.
Stir in butter and parsley. Discard any unopened mussels.
To serve, place a few slices of baguette in the bottom of individual serving bowls and top with mussels and sauce.
