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
METHOD
- 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.