Recipes for mussels, oysters, and clams are fairly interchangeable, and exciting dishes can be created by combining mollusks and crustaceans. Seafood is often seasoned with wine.
For every 6 servings, allow 2 tablespoons dry sherry, 4 tablespoons white wine or 1 tablespoon brandy.
Incidentally, what looks like bits of glass in canned seafoods usually turns out to be "struvite," a harmless crystal. If in doubt, test in a little vinegar; sturvite will melt; glass will not.
SHELLFISH COCKTAILS - Serve these well chilled, preferably in glasses embedded in ice. If serving individually, allow 1/3 cup seafood per person, with about 1/4 cup sauce. You may pour the sauce over the seafood, present it separately for dipping, or toss the seafood in the sauce and serve it on lettuce, endive, or watercress.