Mark Bittman's Steamed Mussels

Place the mussels in large pot with the wine and the olive oil. Steam over medium-high heat, shaking occasionally, just until the mussels are open, about 10 minutes. Remove from the heat and take the mussels from the pot. While they cool slightly, strain the liquid using a strainer, lined with cheesecloth, and return it to the pot; add the garlic and cook, stirring, over medium-high heat until there are only 2 tablespoons of liquid left.

Remove the mussels from their shells and add them to the sauce with the lemon juice, reheating gently. Serve hot at room temperature, with toothpicks.