Pour the wine into a large saucepan and bring to a boil over high heat. Add mussels and cover. Cook for 4 minutes, shaking pan as the mussels cook. Remove mussels with a slotted spoon; reserving liquid. Break shells in half and loosen mussel from shell. Remove any beard or foreign material and place mussel back in half of the shell. Repeat for all mussels. Moisten each mussel with a little reserved liquid. Top each mussel with a small spoonful of pesto and broil about 6" from heat for about 2 minutes. Serve immediately.
Tips
You can make your own pesto or use pre-made pestos which are usually gluten-free. For this recipe we used Bella Sun Luci brand Tomato Pesto.
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