Mussels and Clams

• 300 ml (10½ fl oz) white wine
• 2 fresh bay leaves
• 4<

Place half of each of the wine, bay leaf, thyme and peppercorns in a saucepan and bring to the boil. Add the mussels and cover with a glass lid. As the mussels open, remove them from the pan and set aside. Discard the cooking liquid.

Repeat with the clams and remaining half of the ingredient