Sopa De Peoci and Peverasse

Recipe second for 4 people based on Mussels.

Preparation:

Preparation: Wash mussels and cockles very well after having purged them in salted water. Transfer them to a terracotta pot with oil and crushed garlic and let them open over high heat. After 5 minutes add the wine and a grind of pepper; let it evaporate for another 5 minutes. Arrange them on individual plates with a ladle and pour the broth over them, taking care not to disturb the bottom, which may contain sand.