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.