Instructions: Wash the mussels remove the beards and discard any that are already open.

Get a pan really hot and add the oil then the garlic then the mussels or clams and enough white wine to cover the bottom of the pan.

Cover with a tightfitting lid and steam for 3 to 4 minutes shaking the pan until the mussels have opened.

Remove the meat and discard the shells. Strain the cooking liquor and save to use as part of the stock.

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