Ingredients

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