Mussels with White Wine and Pesto
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.
You can also use frozen mussels, as long as they’re not already paired with another sauce (usually seen as “in their natural juices”).