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.
Notes
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”).