Heat oil in a large saucepan over medium-high heat. Add onion and sauté until softened, 1 min. Stir in tomatoes, wine, sorted mussels, salt and pepper. Cover and cook until mussels open, approx. 7 min.
Step 2
Divide mussels among 4 bowls, discarding any unopened shells. Stir pesto and lemon juice into reserved broth, ladle over mussels and serve with bread.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy