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.