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Mussels with White Wine and Pesto

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 appetizer servings


  • 1 cup dry white wine
  • 2 pounds mussels debearded and scrubbed (see notes)
  • ½ cup fresh store-bought pesto
  • Kosher salt & freshly ground pepper


  • Bring wine to a boil in a large pot or high-sided skillet. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, approximately 3–4 minutes. Stir in pesto; season with salt and pepper.
  • Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.


From: Epicurious
You can also use frozen mussels, as long as they’re not already paired with another sauce (usually seen as “in their natural juices”).