3-Ingredient Mussels With White Wine and Pesto

From the kitchen of Carly

Briny mussels steam open in white wine, then get swirled with herbaceous pesto for a dinner that feels fancy but takes fifteen minutes. The broth is the best part, rich and garlicky, begging for bread to soak it up.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup dry white wine
  • 12 pounds mussels, debearded, scrubbed
  • 11/2 cup fresh store-bought pesto
  • 1Kosher salt
  • 1freshly ground pepper

Instructions

  1. Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3–4 minutes. Stir in pesto; season with salt and pepper.

  2. Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.