MUSSELS WITH PESTO CREAM SAUCE
4 lbs. mussels, beards removed
PESTO:
1 c. clean fresh basil leaves
1 clove garlic
1 c. pine nuts (others may be substituted)
1/2 c. olive oil
1/2 c. grated Parmesan cheese
Salt and pepper to taste
Mix all above ingredients into food processor and puree.
In saucepan, add 1 tablespoon of olive oil, saute diced onion for 1 minute, add 1 cup of white wine.
Add pesto and 4 cups of heavy cream. Heat to a simmer. Add mussels and simmer for 10 minutes.
Serve Mussels with pesto sauce and French bread.
1 lg. onion, diced
1 loaf French bread
4 c. heavy cream
1 c. white wine
