Mussels With Basil Cream - cooking recipe

Ingredients

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lbs mussels (preferably cultivated, scrubbed and beards removed)
1/2 cup heavy cream
1/3 cup fresh basil leaf (loosely packed)
1/4 teaspoon black pepper
1/4 teaspoon salt (Emeril's Fish Rub)

Preparation

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, pepper and salt and blend until smooth (use caution when blending hot liquids).Pour over mussels.
Serve, eat and enjoy!