Wine steamed mussels with wild leeks, fiddleheads, white asparagus & watercress pesto
Have a look at what you’ll need to make this White Wine Steamed Mussels with Wild Leeks, Fiddleheads, White Asparagus & Watercress Pesto. Holy moly, that’s a recipe!
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Ingredients
2
lbs fresh live mussles
1
cup sauvignon blanc
2
tbsp watercress pesto
1
cup 35% cream
1
cup white asparagus, peeled, blanched, small diced
1
cup fresh fiddleheads, cleaned and blanched
1
bunch wild leeks, cleaned and small diced
1/2
cup fresh watercress leaves
1/2
cup fresh flat leaf parsley
Instructions
- Heat a large pot over high heat.
- Add in the mussels, followed by the wine.
- Cover and steam for 1 minute.
- Then stir in the watercress pesto, cream, asparagus, fiddleheads, wild leeks.
- Cover and continue for another minute or two. Just until the mussels start to open.
- Then remove from the heat and add in the fresh watercress leaves and fresh parsley.
- Serve immediately.