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Bring a large pot of water to a boil. Add pasta and cook for about 10 minutes, or according to package directions.
In a large 12-inch skillet, heat olive oil over medium high heat.
Add shallots and garlic slices and sauté for about 3 minutes.
Once shallots are soft and fragrant, stir in chicken stock. Reduce heat to medium.
Then add thawed mussels and gently cook them, covered, until mussels are opened up and heated through.
Discard any unopened mussels and serve over pasta.