Spicy Southwest Penn Cove Mussels

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2 tablespoons chopped garlic

1/4 cup olive oil

1 cup dry white wine or beer

1/2 lime, juiced

4 pounds mussels

1/2 cup chopped scallions

1/4 cup chopped parsley

1 tablespoon red chile flakes

1/2 cup chopped plum tomatoes

2 tablespoons chopped fresh cilantro