Steamed Mussels or Clams

2 or 3 cloves of garlic
1 Tablespoon butter
1 cup white wine
2 to 3 pounds mussels or clams, in shell
1 pint heavy cream

Saute garlic in butter in large roaster or dutch oven.  Add wine
and simmer for 5 or 6 minutes.  Add mussels or clams and cook for
approximately 15 minutes, until shells open (discard any that don't
open). Turn heat back down to simmer and slowly add cream. Simmer
for 10 minutes more.