Mussels with Basil Cream

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup cooking wine dry white
• 0.8 cup basil leaves fresh loosely packed
• 2  garlic cloves finely chopped
• 0.5 cup heavy cream 
• 2 lb mussels scrubbed (preferably cultivated)
• 1 small onion finely chopped
• 2 tablespoons butter unsalted

Equipment

• bowl
• pot
• blender
• slotted spoon

Directions

1. Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
2. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.)
3. Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.