Start by debearding your mussels and rinsing them in some cold water. If any are open, give them a quick tap on a hard surface. If they close back up, you’re good to go; if not, discard them. Place a large pan over medium heat for 3–4 minutes and add a splash of olive oil. Once heated, add the cleaned mussels along with a splash of white wine. Cover for another 3–4 minutes, just until the mussels open without overcooking.