Mussels you buy at any market today are mostly farmed which means they are hung in ropes out in the sea and easy to clean. Clams are also farmed but I still place them in salty water for at least a couple of hours that they will have a chance to spit out any dirt.
3/4 Ib Mussels
3/4 Ib Clams
1 clove Garlic
1 stick Dried Chile Pepper
1 T Olive Oil
3 T White wine
Peppers (No salt necessary most of the time)
1. Heat up Olive Oil with garlic and chili pepper with low heat. Add Clams, Mussels and white wine, cover and turn up to high heat.
2. They are done once shells are open.
Basils, thymes, or mints will add some excitements