Prep: 10min  ›  Cook: 10min  ›  Ready in: 20min 

1. Clean the mussels thoroughly and make sure all the shells are tightly closed and without any gaps or cracks. Discards any with shells that are damaged or open.
2. Heat up a large pan over a medium-high heat, toasting the bread as it heats and turning it over when golden to toast the other side. Remove the toast from the pan and spread each slice with 1 tbsp of the pesto.
3. Turn up the heat under the pan to high, tip in the mussels and stir in the remaining pesto, asparagus, tomatoes and peas.
4. Add the wine and cover with a lid. Leave to steam for 3 to 4 minutes, occasionally shaking the pan.
5. When the mussels have all opened (discard any that remain closed), divide the mussels, veg and juices between 2 large bowls.
6. Garnish with the basil leaves and serve with the pesto toast.