Instructions: Place equal amounts of white wine and clam juice in the bottom of a large pot. Add crushed garlic to taste. Bring to a simmer to let flavors combine. Amount of wine and clam juice depends on how soupy you want your end product. and the size of your pan. I use the same pan I cook soup in. You can also add a few drops of Tabasco if you like.

Meanwhile, prepare mussels by rinsing, debearding etc. The mussels we buy usually dont need soaking. When ready to serve place the mussels in a single layer in the hot wine/calm juice mixture. Cover slightly and steam until they start to pop open. Remove to a bowl as they do, adding more mussels as you go if they didnt all fit to begin with. When all the mussels are cooked pour the sauce in the bottom of the pan over them and serve. You can sprinkle with chopped fresh parsley if you like. French bread to sop up the juices is good too.

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