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