MUSSELS WITH BASIL CREAM

Active time: 20 min Start to finish: 25 min

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lb mussels (preferably cultivated), scrubbed and beards removed
1/2 cup heavy cream
3/4 cup loosely packed fresh basil leaves
1/4 teaspoon black pepper

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. 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.) 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.

Makes 2 main-course or 4 first-course servings.