Makes 6 servings. Difficulty
1/2 cup gf prepared pesto 4 Tablespoons unsalted butter, softened 3 Roma tomatoes, diced 1/4 cup olive oil 3 large shallots, thinly sliced 4 thinly sliced garlic cloves 1 cup dry white wine 4 lbs mussels, scrubbed and debearded
Combine the pesto and the butter in a medium bowl. Stir in the chopped tomatoes and adjust seasonings to taste with salt and freshly ground black pepper.
In a very large deep skillet, heat 1/4 cup of olive oil until shimmering. Add the shallots and garlic and saute over medium high heat for about 2 minutes or until lightly golden. Add the wine and a generous pinch of salt and freshly ground black pepper. Bring to a boil. Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally for about 5-6 minutes or until all the mussels are open. Discard any mussels that do not open. Add the pesto and tomatoes and stir until the butter has thoroughly melted and the mussels are evenly coated. Transfer mussels to a serving bowl and serve.