- 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.
Join the conversation