In a Dutch oven or wok heat the oil until shimmering over medium heat. Saute the garlic until fragrant, about 30-seconds. Add the wine and bring to a boil. Let the garlic-wine mixture boil for 3 minutes. Add the mussels, cover the pot and simmer for 4-6 minutes, stirring twice. Discard any mussels that fail to open.
Serve the mussels and their broth with plenty of crusty bread for dipping.