• 2 kg (4 lb) fresh mussels
• 15 mL (1 tablespoon) olive oil
• 1 leek, thinly sliced (white part only)
• 2 celery stalks, diced
• 1/2 red pepper, seeded and diced
• 180 mL (3/4 cup) white wine
• 60 mL (1/4 cup) basil pesto
• 2 tomatoes, seeded and diced
• Pepper to taste

1. Gently brush mussels in cold water and remove beards (filaments). Heat oil over medium-high heat in a large saucepan. Add leeks, celery and pepper; fry for 2 minutes or until tender.
2. Add white wine, pesto and tomatoes. Season with pepper to taste and stir. Add mussels, stirring to coat. Cover and cook over medium heat for 8 to 10 minutes, or until mussels open. Stir mussels halfway through cooking to coat with cooking liquid.
3. Divide mussels among 4 warmed large shallow bowls, or 4 round-bottomed metal mixing bowls. Top with the vegetables and cooking broth. Serve immediately, along with oven fries and mayonnaise, or crusty bread.

Serves: 4
Variation : Replace Compliments basil pesto by the dried-tomato variety.
From the kitchen to the table
1. Never soak mussels in water when washing.
2. Do not use any open mussels that do not shut when lightly tapped.
3. Stir mussels halfway through cooking so that they open at the same rate and are well coated with cooking liquid.
4. Discard any mussels that have not opened during cooking.
5. Serve mussels in warmed plates or metal cooking bowls so they stay warm for longer.
6. Cover serving plates with bowls to keep mussels hot before they're eaten and to hold the empty shells.