Mussels with pesto sauce
- Wash the mussels in several changes of cold water, then, using a small knife, remove the beards.
- Melt butter in a medium sized saucepan, add leeks and cook for 5 minutes until softened. Add garlic and cook for another minute. Add wine and pesto and bring mixture to a boil.
- Add mussels, cover pan and steam for 5 to 10 minutes, stirring occasionally, or until the mussels open. Discard any that dont open. Add cream to the sauce and season with salt and pepper to taste.
- Divide mussels into serving bowls and cover with the broth. Serve with crusty bread on the side to sop up the sauce.