Discard all the mussels with open shells. Clean and refrigerate the mussels.
Pour the maple syrup or organic syrup, cold water, and white wine into a large casserole. Add thyme, savory, parsley and green onion. Bring to a boil, reduce heat and finish cooking, uncovered, for 2 minutes.
Add the mussels to the casserole, cover, and simmer for 5 to 10 minutes, stirring once or twice. The mussels are ready when the shells open. Do not eat the mussels with closed shells.
Serve the mussels in shallow bowls, ladle with the juices.