​Mussels w Basil Cream Serves 2 as entree and 4 as appetizer

Cook onion & garlic in butter in 5-6 quart heavy pot over moderately low heat, stirring, until softened, 3-5 min. Add wine and mussels and cook, covered over moderately high heat until mussels just open, 6-8 min. (Discard any that do not open) Transfer w slotted spoon to serving bowl, then transfer cooking liquid to blender w cream, basil and pepper and blend until smooth. Season and pour over mussels.

Onion 1 small, finely chopped
Garlic 2 cloves, finely chopped
Butter 2T unsalted
Wine, White 0.33c dry
Mussels 2lb cultivated, scrubbed and de-bearded
Heavy Cream 0.5c
Basil 0.75c loosely packed fresh