100ml White Wine
2 Shallots, Cut Finely
500g Clean, Prepared Mussels (Beards Removed, etc.)
2 Tbsp. Green Pesto
Crusty Bread to Serve
Heat the oil in a large pan and cook the shallot for 4-5 mins until softened. Pour in the wine, add and bubble for 2 mins. Add in the mussels.
Cover and cook for 5 mins until all the shells have opened. Discard any that remain closed.
Transfer the mussels to a serving dish, stir in the pesto and toss well. Garnish with lemon wedges and serve with crusty bread.