This is a super easy way to make something that is just as good as any restaurant dish.



2 lbs mussels (net 12 oz meat) - scrubbed
1 cup dry white wine
1 small jar pesto (3.5-4oz) Pick a good one. It's worth a little extra $. Or, make your own. Pesto is easy to make. I always have some in the freezer.
Good crusty bread.

If the mussels are not scrubbed, you will want to do this so that you get no sand in them. Fortunately, scrubbing mussels is very easy.
http://www.seriouseats.com/2014/11/how-to-clean-debeard-mussels.html

Bring white wine to a boil on the stove, lower heat, add mussels, and cover. Steam for 3-4 minutes until the mussels open. Once open, remove the mussels.

Take the pan off the heat and mix pesto sauce into cooking liquid

Put the mussels back in and mix well.

Serve with crusty bread for dipping.

Pair with French Vouvray  for wine drinkers.
For beer drinkers, with their creamy texture and citrusy flavors, Belgian white ales are a great choice.

Last edited by Goose (11/13/2016 3:56 pm)