Clean your shellfish accordingly.
Lightly saute 1-2 sliced shallots in evvo inside a sauce pan or small stock pot. Add the clams, mussels, 3-4 sprigs fresh thyme or tarragon, 1 1/2 cups dry white wine, 2 cloves of minced garlic, black pepper, 1 teaspoon red pepper flakes and the juice from 1/2 a lemon.
Cover and cook until the shells open. About 10 minutes. Discard the ones that dont open. The mussels will cook first, so pull them out when done or add them 2-3 mimnutes after the clams.
Some toast for the sauce.
I can haz mussel?