Mussels with Sun-dried Tomatoes and Olives

Preheat the oven to 230°C (approximately 450°F). Pick over the mussels and discard any that are opened. Rinse the mussels under cold running water and remove their beards. Rinse the thyme, shake dry and pluck off the leaves. Peel and finely chop the garlic.

Rinse, clean and cut the whites of the scallions into thin lengthwise strips. In a saucepan heat 2 tablespoons of the oil from the tomatoes. Add the garlic and the onions and cook, stirring occasionally, until translucent. Add the mussels, the well-drained olives and tomatoes, the thyme and the wine. Season with salt and pepper. Cover and cook over medium heat until the mussels have opened, about 10 minutes. Discard any unopened mussels.