4 garlic cloves
1 tbsp olive oil
18 – 24 mussels
1 cup white wine
3 tbsp Genoese Fresh Basil PESTO DRIZZLE
1 loaf crusty bread
2 lemons

Heat olive oil in a pan. Saute garlic (1 min).
Add mussels and wine, cover and cook until mussels open (about 4 mins).
Remove pan from heat and drizzle PESTO DRIZZLE into the open mussels.
Spoon the remaining liquid into the mussels and squeeze lemon juice over them.
Serve in shells accompanied by wedges of the crusty bread.