Place wine and 2 crushed garlic cloves in a pot and bring to boil. Add mussels, cover, and cook until they just open. Drain mussels well, and then cool. Arrange greens on a large platter. Remove top shell from mussels and discard.
Arrange meat-filled halves of mussels on the platter. Drizzle with dressing, garnish with lemon slices and herb sprigs, and serve.
Note: Discard any mussels that do not tightly close when tapped before cooking. After cooking, discard any that do not open. Both are signs that the mussel is not good to eat.