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4
Medium
Published 1965
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