Stuffed Oysters and Mussels with Gruyère Butter

• 12 fresh oysters
• 24 fresh mussels
• 4 cloves garlic, finely chopped

Combine washed and “bearded” mussels with finely chopped garlic, shallots and dry white wine in a small saucepan. Cover and steam open. Remove top shells from mussels and arrange mussels on a baking tray with fresh raw oysters from which you have removed the top shells.

Reduce wine and shallot mixture to half the original quantity over a high heat