Pesto & Spinach PEI Mussels
Number of Servings: 4-6
5 lbs (2.25 kg) PEI Mussels
1/2 cup (125 mL) Basil Pesto
1/2 cup (125 mL) White Wine
5 ounces (140 g) Baby Spinach
- Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a large pot set over high heat add wine. Bring to a boil.
- Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open. Stir in the pesto.
- Add the spinach to the pot. Cover and let sit until spinach has wilted, about 2 minutes. Stir mussels well to coat and serve. Easily made into a meal when served over your favorite pasta.