PEI Mussels with Sun-Dried Tomato Pesto
Number of Servings: 2
2 lbs (900 g) PEI mussels
1/2 cup (125 mL) white wine
1/4 cup (60 mL) sun-dried tomato pesto
- 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 add wine and mussels and cover with a lid. Turn the heat to medium-high and cook until steam pours out from under the lid and the shells are open, 5 to 6 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
- Add the pesto and stir the mussels well to coat with sauce. Easily made into a meal when served over pasta.